Thursday, December 30, 2010

Avocado Guacamole in the Magic Bullet

GREAT Guac dip with Tortilla chips or on top of nachos!
Apron Madness

I used the large cup with cross blade on my Magic bullet. Cut the semi soft avocado in half, take out pit & spoon out the avocado. Add a clove of garlic, a sqirt of lemon juice & squirt of lime juice. A bit of salt & calantro (optional). Pulse blend. Add cut up tomatoes (I like vine ripe cherry) & chopped Green Chilies, Pulse chop. Put in a bowl & stir in some sour cream & a little salsa (optional) to taste.

Dip Tortilla or Pita chips or add to the top of Nachos or burritos.

Wednesday, December 29, 2010

Fast Smoothies with Magic Bullet

Apron Madness

I went to Sam's club & picked up a large box of Assorted flavored Yogurt, large bag of Frozen Dole mixed Fruit (we like the Strawberry, Peach, Mango mix) & Peach Mango Juice.

Use the cross blade & large or small cup (depending on how much you want to make) for the Magic Bullet. Add about 1/2 cup with frozen fruit & fill 1/2 way with juice of your choice. Blend until pureed. May need to pulse, shake a little or open & mix it down. Then add 1 little container of yogurt (flavor of your choice) blend well & enjoy.

Feel free to add any vitamin, protein or fiber powders. Great for a quick breakfast to take along on the drive to work or school!
Super easy to make & even the older kids can make their own.

Tuesday, December 28, 2010

Magic Bullet recipes from

Yes.. I got a Magic Bullet set for Christmas & am already using it alot!
So for the next few days, I'll post some of the "thumbs up" & Thumbs down" creations I have tried.

So go get on your Apron from & join us in cooking Quick & Easy recipes with your Magic Bullet!

CREAM of Chicken (or turkey) soup!

This was just the BEST soup! We all started getting sick & I decided to make some soup for my daughter & I.

Use the cross blade & the larger cup...
Now I had Home canned Turkey & broth from Thanksgiving but you can use any chicken broth, water & bouillon and then use left over chicken, a chopped cook chicken breast or canned chicken. (or leftover Turkey)

I chopped about 1/4 to 1/2 carrot (chopped tiny). 1/2 thin sliver of onion... put in cup with about 2 or 3 Tbsp meat & fill 1/2 to 2/3 way up with broth. Add a pinch of poultry seasoning & salt.
Microwave till carrots are just about tender... 3 - 5 min depending on how many & how thick you cut them.

Then blend on the Bullet till creamy. Add some Heavy Cream to about 1/2 inch from the top... blend for just a few seconds (enough to blend).... enjoy!!!

Tip... you can do all this & use a blender, food processor or hand blender instead if you don't have a Magic bullet

Thursday, November 11, 2010

Citrus Salmon Lollipuffs Holiday Appetizers

Citrus Salmon Lollipuffs Holiday Appetizers

What fun! These savory "lollipuffs" feature a bite of salmon, flavored with orange marmalade, baked in a golden puff pastry and served on skewers. They're sure to be a hit at your next gathering.

1 pound thawed frozen or fresh salmon fillet, cut into 1-inch cubes
2 tablespoons lemon juice
3 tablespoons teriyaki sauce
1 package (17.3 ounces) Puff Pastry Sheets, thawed
1/3 cup orange marmalade

Heat the oven to 400°F. Place the salmon into a medium bowl. Add the lemon juice and 2 tablespoons teriyaki sauce and toss to coat.

Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 16 (1/2-inch wide) strips crosswise, making 32 in all. Cut each strip in half crosswise, making 64 in all. Place 2 strips on a baking sheet to form a cross shape. Repeat with remaining strips. Place 1 piece salmon in the center of each pastry cross. Fold the ends of the pastry cross over the filling and press to seal. Turn the pastries seam-side down on the baking sheets.

Bake for 20 minutes or until the pastries are golden brown. Stir the marmalade and remaining teriyaki sauce in a small bowl. Serve the pastries on 3-inch wooden skewers with the marmalade mixture for dipping.

  • For a fun serving idea, fill a small vase with salt. Stand the ends of the skewers in the salt to make an edible arrangement.
  • Another attractive serving idea is to cut oranges or lemons in half and place them cut-side down onto a platter. Stick several lollipuff skewers into each half.

Wednesday, November 10, 2010

Savory Mini Wraparounds Holiday Appetizers

Savory Mini Wraparounds... Holiday Party Appetizers with Puff Pastry

You can make a variety of appetizers with one box of puff pastry sheets. The recipe gives you many filling suggestions...choose the ones that sound good to you, or be creative and come up with your own.

1 package (17.3 ounces) Puff Pastry Sheets, thawed
1 egg
1 tablespoon water
Assorted Fillings

Assorted Fillings: Place one of the following into each pastry square: 1-inch chunks ham, pepperoni or lunchmeat; 2 teaspoons ham or chicken spread; 1 teaspoon cream cheese (plain or flavored) and 1 slice jalapeño pepper or green olive; 2 teaspoons seafood or whitefish salad; 1 teaspoon prepared pesto or chopped oil-packed sun-dried tomatoes; 1 small marinated mushroom or 1-inch piece marinated artichoke heart. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.

Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 16 (3-inch) squares. Repeat with the remaining baking sheet. Place 1 piece filling in the center of each square. Brush the edges of the squares with the egg mixture. Fold 2 opposite corners to the center over the filling and pinch the edges firmly to seal. Place the filled pastries onto baking sheets.

Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Tuesday, November 9, 2010

Nacho Cheese Bites Holiday Appetizers

Nacho Cheese Bites with Puff Pastry

Bite-size appetizers are always p
erfect for entertaining--these fit into both casual settings or more upscale cocktail parties. Serve with additional salsa for dipping.

1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tablespoon water
1 cup shredded Cheddar cheese (about 4 ounces)
1/4 cup Chunky Salsa
5 pitted ripe olives, cut into quarters (optional)
Chili powder

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the cheese and salsa in a small bowl.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15 x 12-inch rectangle. Cut into 20 (3-inch) squares. Place about 1 tablespoon cheese mixture in the center of each pastry square. Top each with 1 olive piece, if desired. Brush the edges of the pastry squares with the egg mixture. Fold the pastry over the filling to form triangles. Crimp the edges with a fork to seal. Place the filled pastries onto baking sheets. Brush the pastries with the egg mixture and sprinkle with the chili powder.

Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Monday, November 8, 2010

Holiday Party Appetizers Smoked Sausage Purses

These bite-sized appetizers feature spicy kielbasa flavored with Dijon-style mustard and marmalade atop flaky puff pastry purses. Great Appetizer for any party or get-together!

Smoked Sausage Purses

1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed
6 ounces kielbasa, diced (about 1 1/2 cups)
2 tablespoons orange marmalade
1 tablespoon Dijon-style mustard
Chopped fresh parsley

Heat the oven to 400°F. Unfold the pastry on a lightly floured surface. Roll the pastry sheet into a 10x15-inch rectangle. Cut the pastry sheet into 24(2 1/2-inch) squares. Press the pastry squares into 24 (1 3/4-inch) mini muffin-pan cups.

Stir the kielbasa, marmalade and mustard in a medium bowl. Spoon about 1 tablespoon kielbasa mixture into each pastry cup.

Bake for 15 minutes or until the pastries are golden brown. Sprinkle the pastries with the parsley before serving.

Monday, October 18, 2010

Halloween Party Treat: Witches Finger Cookies

Halloween Party Treat: Witches Finger Cookies

Creep out everyone at your Halloween party with witches finger cookies. You can use any shortbread cookie recipe, but here’s one for you to use if you prefer.

Yield: 5 dozen

■ 1 cup sugar
■ 1 cup Butter, softened
■ 1 Egg
■ 1 tsp Almond extract
■ 1 tsp Vanilla extract
■ 2 2/3 cups Flour
■ 1 tsp Salt
■ 3/4 cup whole Almonds, blanched
■ 2 squares of melting chocolate, or chocolate bark
Combine the sugar, egg, butter, almond extract, and vanilla in a bowl. Mix in the flour, and salt. Cover and refrigerate the dough for about 30 minutes, or until it’s firm.

When you’re ready to shape the cookies, only take out a small portion of the dough at a time. Shape the cookies into fingers by rolling and working with your hands. Score the top of the cookie with a knife or spatula to make it look like the wrinkles in your knuckle. Press an imprint into the tip of the cookie with your finger to make a spot for the almond finger nail. Press an almond into the tip of each finger to look like a fingernail.

Placed on a cooking sheet lightly coated with no-stick cooking spray and bake at 325` for 20 to 25 minutes, or until the cookies are a very light golden brown. Let the cookies cool on a drying rack.

Use melting chocolate to go around the outside of the almond nail, giving a ghoulish appearance. Just melt the chocolate, put it in an icing piping bag, and cut a very small hole in the tip. Then pipe around the nail.

If you use red melting chocolate the look will be even more dramatic, you can also make small drops of chocolate blood, or chocolate cuts on the cookies if you really want to gross out your guests.

The witches finger cookies will make great party treats, but you can also bundle them up in a decorative container and use them for your Halloween party favors.

Saturday, September 11, 2010

Apple-Cinnamon Oatmeal Mix Recipe Breakfast

Found this recipe at

Quick & tasty Breakfast!
"Oatmeal is a breakfast staple at our house," relates Lynne Van Wagenen from Salt Lake City, Utah. "It's a warm nutritious start to the day that keeps us going all morning. We used to buy the oatmeal mixes, but we think our homemade version is better! Feel free to substitute raisins or other dried fruit for the apples."

Apons on & mixing bowls out..... get ready to make this delicious oatmeal mix

Apple-Cinnamon Oatmeal Mix Recipe

16 ServingsPrep/Total Time: 5 min.

6 cups quick-cooking oats
1-1/3 cups nonfat dry milk powder
1 cup dried apples, diced
1/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1/4 teaspoon ground cloves

ADDITIONAL INGREDIENT (for each serving):
1/2 cup water

In a large bowl, combine the first eight ingredients. Store in an airtight container in a cool dry place for up to 6 months. Yield: 8 cups total.

To prepare oatmeal: Shake mix well. In a small saucepan, bring water to a boil; slowly stir in 1/2 cup mix. Cook and stir over medium heat for 1 minute. Remove from the heat. Cover and let stand for 1 minute or until oatmeal reaches desired consistency. Yield: 1 serving.

Nutritional Facts: One serving equals 176 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 185 mg sodium, 33 g carbohydrate, 4 g fiber, 7 g protein. Diabetic Exchange: 2 starch.

Friday, September 10, 2010

Healthy Homemade oatmeal mixes day2

Raisin Oatmeal Mix Recipe

Get on your
Apron & start mixing!

Enjoy a warm & FAST bowl of oatmeal each morning! Make your own mix & the kids can even microwave it themselves!

"We like the sweet cinnamony flavor of this instant oatmeal at our house," relates Robert Caummisar of Grayson, Kentucky. The mix makes it convenient to zap a bowl in the microwave for a speedy breakfast. If you like milk with your oatmeal, you can pour a little on top before serving.

Servings 14 ... Prep/Total Time: 10 min.
6 cups quick-cooking oats
1/2 cup raisins
1/2 cup chopped dried apples or dried banana chips
1/4 cup sugar
1/4 cup packed brown sugar
3 teaspoons ground cinnamon
1 teaspoon salt

3/4 cup water

In a large bowl, combine the first seven ingredients. Divide into two batches; store in airtight containers in a cool dry place for up to 1 month. Yield: 7 cups of mix (two batches oatmeal mix--each batch makes 7 servings).

To prepare oatmeal: In a deep microwave-safe bowl, combine 1/2 cup oatmeal mix and 3/4 cup water. Microwave, uncovered, on high for 45 seconds; stir. Cook 20-50 seconds longer or until bubbly. Let stand for 1-2 minutes.

Yield: 1 serving.

This recipe was tested in a 1,100-watt microwave.

Nutrition Facts: 1/2 cup equals 186 calories, 2 g fat (trace saturated fat), 0 cholesterol, 175 mg sodium, 36 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchange: 2-1/2 starch.

Thursday, September 9, 2010

Healthy Homemade Oatmeal Mixes

I quit smoking 6 months ago & since then... saw my pant size increase by 2 sizes! 30 additional pounds! (and I'm not small to begin with!)

Well... I never really ate that much & never really ate too much junk food. I skipped breakfast but snacked everytime I had a craving for a smoke.

Starting this week, I began using the Wii fit (I like hoola hooping).... but also started to have a warm & filling Oatmeal breakfast each morning. In 5 days, I am down 3 1/2 pounds. Now that may be some water weight cuz I am trying to drink more water during the day... but it's a start!

Here are some "oatmeal mix recipes" that I got from
The Taste of Home
Get your
Apron on & make these to have for quick & easy breakfasts!

Spiced Oatmeal Mix Recipe

18 ServingsPrep/Total Time: 15 min.

8 cups quick-cooking oats
1-1/2 cups chopped mixed dried fruit
1/2 cup sugar
1/2 cup packed brown sugar
2-1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg

In a large bowl, combine all of the ingredients. Store in an airtight container for up to 1 month.

To prepare oatmeal: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a deep microwave-safe bowl, combine 1/2 cup oatmeal mix and 1 cup water. Microwave, uncovered, on high for 1-2 minutes or until bubbly, stirring every 30 seconds. Let stand for 1-2 minutes before serving.

Yield: 18 servings.
This recipe was tested in a 1,100-watt microwave.

Nutrition Facts: 1 cup prepared oatmeal equals 210 calories, 3 g fat (trace saturated fat), 0 cholesterol, 137 mg sodium, 42 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1/2 fruit.

Monday, August 2, 2010


It's that season again!!! Gardens... farmer's markets .... flea markets...
Pressure Can those veggies & fruits for "Fresh" tasting foods all year long!
Click here for FREE PDF file

**** be patient, it is a large file***

If you use IE & the tab says "oops"... please ignore that & wait for file to load.

Monday, July 12, 2010

How to choose the ripest fruits

By Lori Bongiorno
brought to you by

There's nothing more refreshing on a hot summer day than biting into a juicy, sweet, ripe piece of fruit. But how do you know if a peach or strawberry is going to taste as good as it looks?

While it's true that choosing delicious fruits is more of an art than a science, there are some guidelines that can help you make smart choices.

It's helpful to know that there are different categories of ripe, according to Shirley Corriher, a food scientist and author of BakeWise. Some fruits become ripe when carbohydrates break down into sugar and they become sweeter after they are picked, such as bananas, apples, pears, and mangoes.

Then there are the ones that are so deceptive, she says, because they ripen in color, texture, and juiciness after they're picked, but they don't get any sweeter because they get their sugar from the plant sap. Apricots, peaches, nectarines, blueberries, cantaloupe, and honeydew are all good examples.

Soft berries, cherries, citrus, watermelon, pineapple, and grapes will never ripen after they've been picked, says Corriher. So if they're not ripe in the grocery store, you probably don't want to bring them home. Avocados, on the other hand, don't actually start to ripen until after they've been picked.
Color, smell, texture, and other clues can also help determine which fruits you should buy. The rules differ depending on the fruit. Below, experts share their secrets for finding the best fruits.

One thing they all agree on is that you'll get the ripest, most delicious fruits if you shop for local produce that's in season. It's also easier to sample fruits at farmers' markets -- the only surefire way to know if fruit tastes good -- than at the grocery store. Going to a farm that lets you pick your own fruit right off the vine yields the best fruit, they say.

Experts agree that scent is important in choosing the best-tasting melons, particularly when it comes to cantaloupe and honeydew (less so with watermelon). They should smell very sweet, particularly at the blossom and stem ends, which should also be tender if you press on them.

The best way to check for ripeness of a cantaloupe or honeydew melon is to look at the skin, says Emily Wallendjack, pastry chef at Cookshop in New York City. "If the veins on the skin are green, they aren't ripe." Corriher likes to choose melons that are pale.

Wallendjack and other experts suggests tapping melons: "If you tap on it, and kind of flick it and hear a deep hollow sound, it's ripe."

A watermelon should feel heavy for its size and the underbelly should have a splotch of creamy yellow.

Stone fruits
Look for peaches and nectarines that are tender to the touch, but not too soft. Feeling is the best way, but smell can also be a good indicator of taste as well, says Gabriel Kass-Johnson of McEnroe Organic Farm in Millerton, New York. Stay away from peaches that have a greenish tint, which usually means they were picked too early.

Plums should be slightly tender to the touch and fully colored, says Rachel Saunders, owner of Blue Chair Fruit.

Color is key when it comes to cherries. "Look for Bing cherries with a deep, rich burgundy color," says Nick Trocano, a farmer at Sycamore Farms, in Middletown, NY. "A cherry should feel like it's plump and full of juice. It should feels like if you just squeeze it a little harder, it will burst."

Some additional tips from Saunders: The stems should be attached. Cherries should be firm -- if the flesh is too soft, then it indicates an overripe cherry.

"With berries, color is surefire," says Kass-Johnson. "Smell isn't as important." And remember that they will not ripen after you buy them. They'll just get softer and mushier.

Strawberries should be entirely red, according to Saunders. "If a berry has white shoulders (the part of the berry hidden by the leaves), it was picked too early." She says strawberries should be firm and have dark green leaves. If the leaves are dried out, then it's a sign that the berries are old.

"With raspberries you want the most intense, deep red that you can find," says Corriher. "Pick the biggest blueberries you can find, and they'll be sweeter." Saunders says she seeks out blueberries that are both firm and blue.

Apples should have a very tight, hard skin, and there should be no give when you press on them, says Wallendjack.

Color is also important. "You need to know what color an apple is when it's ripe," says Corriher. For example, look for really yellow golden delicious apples.

Saunders suggests looking for bright, firm oranges. "A too-pale color can indicate that the fruit was picked a little early," she says. "A leather-looking peel indicates the orange is old."

"A ripe pear typically has a sweet aroma and is slightly tender to the touch," says Saunders. "If the fruit is hard, it's not ready." She also points out that pears ripen very well off the tree at room temperature.

Bananas aren't grown in America so they're always picked when green and ripen on the way, says Kass-Johnson. He says it makes no difference if they are a little green when you buy them. It just depends on when you are going to eat them.

"You can take a mango that's not ripe and throw it in a brown paper bag on the counter and it will ripen on its own," says Wallendjack. "If it feels soft and if you press it in and it keeps the imprint of your finger, then it's ripe and ready to eat." She also says the skin should have a yellowish tint to it. Green on the outside means it's not ripe yet.

Saturday, June 19, 2010

Homemade Meat RUB recipes

BBQ rubs are a perfect alternative for those who don't care for their meat smothered in sauce. BBQ rubs can impart a lot of flavor to meat, but since they are dry, it's less messy. BBQ rubs can be sweet, salty, hot, or mild, and are easy to make, so you can come up with your own special blend.

A rub is a combination of spices, seasonings and herbs that add flavor and texture to meats. These spice rub recipes will give you a rub for anything you want to barbecue or grill.

These recipes can be stored in a cool dark place in a ziploc baggie or airtight container with a label on them. Store for (most say 6 months) but I have had some for up to a year & they taste fine.

Kansas City Rib Rub
•1/2 cup brown sugar
•1/4 cup paprika
•1 tablespoon black pepper
•1 tablespoon salt
•1 tablespoon chili powder
•1 tablespoon garlic powder
•1 tablespoon onion powder
•1 teaspoon cayenne
Combine all ingredients together and transfer to an air tight container.

Basic Pork Rub
•1/3 cup paprika
•1/4 cup sugar
•3 tablespoons black pepper
•2 tablespoons salt
•2 teaspoons dry mustard
•2 teaspoons cayenne
•1 teaspoon white pepper
Mix all ingredients. Work 1/2 half mixture into meat 12-24 hours before cooking. Apply remaining rub before smoking. Makes enough for about 5 to 6 pounds of meat.

Brisket Rub
•1/2 cup paprika
•1/3 cup brown sugar
•3 tablespoons garlic powder
•3 tablespoons onion powder
•2 tablespoons oregano
Combine all ingredients and mix well. Work into the surface of the brisket, especially over the exposed meat. This rub may be stored in an airtight container in a cool, dark place.

Pork Spice RubMakes about1/2 cup
Active time:5 minStart to finish:5 min
June 2009
3 tablespoons cumin seeds
2 tablespoons dried oregano
1 to 1 1/2 tablespoons chipotle chile powder
1 tablespoon kosher salt
1 1/2 teaspoons anise seeds
5 cloves
equipment:an electric coffee/spice grinder
•Finely grind all ingredients in grinder.

Lamb Spice Rub2 tablespoons coriander seeds
1 tablespoon cumin seeds
2 teaspoons yellow mustard seeds
1 teaspoon green or white cardamom pods
1 tablespoon kosher salt
2 teaspoons ground ginger
1 1/2 teaspoons hot red-pepper flakes
1 1/2 teaspoons grated nutmeg
equipment:an electric coffee/spice grinder
•Toast coriander, cumin, mustard, and cardamom in a dry small heavy skillet, covered, over medium heat, shaking skillet frequently, until spices are fragrant and several shades darker and mustard seeds begin to pop, about 3 minutes. Cool, then finely grind with remaining ingredients in grinder.

Chicken Spice Rub
3 tablespoons fennel seeds
2 tablespoons dried green peppercorns
1 1/2 tablespoons dried thyme
1 tablespoon dried rosemary
2 Turkish bay leaves or 1 California
1 tablespoon kosher salt
equipment:an electric coffee/spice grinder
•Toast fennel in a dry small heavy skillet over medium heat, shaking skillet frequently, until fragrant and a shade darker, about 2 minutes. Cool, then finely grind with remaining ingredients in grinder.

Use BBQ Dry rubs as a quick Gift to Dad or any "BBQer in the family. See some packaging ideas here

Also don't forget to get dad, uncle, grandpa or any special person his or her own BBQ Apron

Friday, May 14, 2010

Martini Week ... Blue Bikini Martini

Make yourself this brilliant blue bikini recipe and beat the blues!

Blue Bikini Martini Recipe Ingredients
45ml (or approx 1+ 1/2 oz) Gin
45ml (or approx 1+ 1/2 oz) Blue Curacao Liqueur
45ml (or approx 1+ 1/2 oz) Peach Schnapps
6 ice cubes

Blue Bikini Martini Recipe Directions
Into a cocktail shaker, pour the Gin, Curacao and Schnapps.
Add ice.
Shake well.
Strain and pour into a martini glass.

Thursday, May 13, 2010

Martini week ... Chocolate Mint Martini

A sensational chocolate mint martini recipe that you'll keep for ever.

Chocolate Mint Martini Recipe Ingredients
60ml (or approx 2 oz) Vodka
30ml (or approx 1 oz) Crème de Cacao (white)
15ml (or approx 1/2 oz) Crème de Menthe (white)
cocoa for dusting rim of glass
couple extra drops of Crème de Cacao
sprig of mint

Chocolate Mint Martini Recipe Directions
Into a shaker filled with ice, pour the Vodka, White Crème de Cacao and Crème de Menthe.
Shake well.
Rub rim of martini glass with a couple of drops of Crème de Cacao, then dip martini glass rim into a shallow dish of cocoa.
Strain and pour contents of cocktail shaker into a frosted martini glass.
Finish by arranging the mint sprig on the rim of the martini glass.

Wednesday, May 12, 2010

Martini Week ... Pomegranate Martinis

Fresh & bright ... Perfect summertime Cocktail!
Pomegranate Martini

1 oz vodka (or citrus vodka, if you have it)
1/2 oz Cointreau orange liqueur
3 oz pomegranate juice
chopped ice
1/4 teaspoon lemon juice, for garnish
lemon slice, for garnish
sugar, for garnish

Pomegranate Martini Directions
Wet the rim of the cocktail glass with the lemon juice.
Place sugar in a saucer and dip the rim of the cocktail glass into the saucer, to produce a ring of sugar stuck to the lemon juice as a decorative rim around the glass.
Combine all ingredients in a cocktail shaker.
Add ice so that the shaker is about a third full (ice plus ingredients).
Shake for 20 seconds.
Strain into a cocktail glass.
Squeeze a couple of drops from the lemon slice into the glass, then garnish the side of the cocktail glass with the slice of lemon.

Tuesday, May 11, 2010

Martini Week.... Milky Way Martini

Milky Way Martinis

1/3 Bailey’s Irish Cream
1/3 Butterscotch Schnapps
1/3 White Chocolate Godiva

Put in a shaker with ice and shake. Strain into a martini glass. Enjoy!

You can make as much as you want – so 1/3 can be 1 shot each or if you want to make more than one serving at a time and you have a larger martini mixer, I do 3 shots of each at a time.

Taste just like a milky way - yummmmm!

Monday, May 10, 2010

Martini week ... Godiva Chocolate Martini

Oh YUM!!! Got this from ASM Forums

Godiva Chocolate Martini recipe
1 1/2 shots Godiva® chocolate liqueur
1 1/2 shots creme de cacao
1/2 shot vodka
2 1/2 shots half-and-half

Mix all ingredients in a shaker with ice, shake and pour into a chilled cocktail glass.

You can substitute the plain vodka for vanilla vodka...yummmmmmmmm!

Also prepare your martini glasses. Rim the glasses with melted chocolate and place them in the freezer to harden the chocolate.

Sunday, March 28, 2010

Good Old Fashioned Recipes!

We all have our favorite cookbooks & mine is this wonderful, "down to earth" recipes with a few surprises pictured below.

My Grandmother gave me this cookbook that was first copyrighted in 1927.
It's called "The American Women's Cook Book"
Do you want a recipe for Headcheese from a whole Hog's head, Roasted Opossum or Squirrel? Well get on your Apron & start cookin "Granny's Favorites".... Ring the dinner bell & call in the "Younguns" from the field. LOL

Thursday, March 11, 2010

Happy St. Patrick's Day with Corned Beef & Cabbage!

Corned Beef & Cabbage in the Crockpot!

What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired.

* 1 Corned beef brisket WITH the season packet ... I get the cheaper Tip that's on sale this time of year)
* Pickling Spice
* 1 bottle of a dark beer... Killians Red or Guinness is great!
* 1 head of green cabbage ... sliced
* New potatoes (either red or white is fine) quartered

a few Carrots (optional) Sliced

Place the corned beef in a colander in the sink and rinse well under cold running water. Trim off fat.

Place the corned beef in a large crockpot (slo cooker) add beer & add enough water to cover brisket. Add spice pack & another Tablespoon of pickling spice. Cover & let slow cook several hours... until meet will pull apart with 2 forks.

Take out the brisket & pull apart with 2 forks (or slice) put back in crockpot & Add the cabbage, potatoes & sliced Carrots to the cooking liquid & slow cook until the vegetables are tender.

Leftover corned beef makes great corned beef hash. Saute chopped onions in oil... add chopped corned beef & potatoes with a little of the liquid. Salt & pepper to taste. Let fry on low... chopping as you stir. Serve with poached eggs. YUMMY!

Sunday, February 21, 2010

Famous Soup Nazi Recipe, No Soup For You!

Well now there is! Alot of ingredients BUT WELL WORTH THE EFFORT!!!
The Soup Nazi's® Indian Mulligatawny Soup

4 quarts water (16 cups)
6 cups chicken stock
2 potatoes, peeled & sliced
2 carrots, peeled & sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 of an eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
dash marjoram
dash nutmeg

1. Combine all ingredients in a large pot over high heat.
2. Bring to a boil, then reduce heat and simmer for 4-5 hours
or until soup has reduced by more than half, and is thick and
brownish in color. It should have the consistency of chili.
Stir occasionally for the first few hours, but stir often in
the last hour. The edges of the potatoes should become more
rounded, and the nuts will soften. Serve hot.
Makes 4-6 servings.

Saturday, February 20, 2010

Famous Soup Recipes Red Lobster Clam Chowder

This is a FAV during cold days.


Serving Size : 6

1 qt Clam juice
1 c Non-fat dry milk powder
2/3 c Flour
1 can Chicken broth -- (14
2 Ribs celery -- chop fine
1 tb Dry minced onion
1 can Clams -- (10 ounces) minced
1 pinch Dry parsley flakes
2 Baked potatoes -- cook, Peel & cubed or chopped

In blender put clam juice, milk powder and flour,
blending smooth. Pour into 2-1/2 qt saucepan and stir
in chicken broth, stirring constantly on medium-high
heat until thick andsmooth. Turn heat to low. Stir in
celery, onions, clams, parsley and potatoes. Keep on
low heat up to an hour and season with salt and
pepper. Freezes well.

Friday, February 19, 2010

Famous CopyCat Soup Recipes

This is a GREAT Chili Recipe!

Here's a favorite recipe for chili that clones the stuff served
at the Wendy's chain. Dave Thomas, Wendy's founder, has been
serving this chili since 1969, he year the first Wendy's opened
its doors. Over the years the recipe has changed a bit, but
this version here is an amazing copy of the version of chili
served in the early 90's. Try topping it with some chopped onion
and cheddar cheese, as you can request in the restaurant.

So get on your Apron & Start cooking!

Wendy's® Chili

2 pounds ground beef
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid)
One 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

1. Brown the ground beef in a skillet over medium heat; drain off
the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients,
and bring to a simmer over low heat. Cook, stirring every 15 minutes,
for 2 to 3 hours.

Makes about 12 servings.


For spicier chili, add 1/2 teaspoon more black pepper.
For much spicier chili, add 1 teaspoon black pepper and a tablespoon
cayenne pepper.
And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers
to the pot.
Leftovers can be frozen for several months.

Thursday, February 18, 2010

Famous Soup Recipes

During the next few days.... new "Famous" Copycat Soup recipes will be posted.
With all the cold snowy weather, these will be a welcome "warm up" for dinner!

The Soup Nazi's® Crab Bisque

4 pounds snow crab clusters (legs)
4 quarts water (16 cups)
1 small onion, chopped
1 1/2 stalks celery, chopped
2 cloves garlic, quartered
2 potatoes, peeled and chopped
1/4 cup fresh chopped Italian parsley
2 teaspoons mustard seed
1 tablespoon chopped pimento
1/2 teaspoon coarse ground pepper
2 bay leaves
1/3 cup tomato sauce
2 tablespoons half and half
1/4 cup unsalted butter
1/4 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon marjoram

1. Remove all the crab meat from the shells and set it aside.

2. Put half of the shells into a large pot with 4 quarts of
water over high heat. Add onion 1 stalk of chopped celery,
and garlic, then bring mixture to a boil. Continue to boil
for 1 hour, stirring occasionally (The white part of the shells
will start to become transparent), then strain stock. Discard
the shells, onion, celery and garlic, keeping only the stock.

3. Measure 3 quarts (12 cups) of the stock into a large sauce
pan or cooking pot. If you don't have enough stock, add enough
water to make 3 quarts.

4. Add potatoes, bring mixture to a boil, then add 1/2 of the
crab and the remaining ingredients to the pot and bring it
back to boiling. Reduce heat and simmer for 4 hours, uncovered
until it reduces by about half and starts to thicken. Add the
remaining crab and simmer for another hour until the soup is
very thick.
Makes 4-6 servings.

Tuesday, February 9, 2010

Why Olive oil is bad for Stir fry

Olive oil is not good for high heat cooking.

This was gotten from Yahoo but I thought it was really interesting to add here for future reference.

"We all know that certain oils are healthier than others, but your oil health goes beyond just the type. The health of your oil can be related to how you use it too.
Each type of oil has what is called a “smoke point.” The smoke point is the specific temperature at which the oil starts to break down…or in more technical terms, its molecular structure begins to change. These molecular changes result in changes in flavor, as well as changes in nutritional value…specifically, the nutritional value of the oil starts to degrade; changing what once may have been considered an especially healthy oil (such as Olive or Flaxseed which is rich in Omega-3s), into one that is unhealthy.

The higher an oil’s smoke point, the higher the temperature the oil can withstand. As a result, each type of oil should be used for the cooking method that is most appropriate to its individual smoke point and heat tolerance. Here is a quick guide for the next time you reach for your favorite oil.
Note that the above table represents oils that are refined. Most oils we buy are refined. Refined oils tend to have much higher smoke points than their unrefined counterparts. They also differ in nutrition and flavor. Unrefined oils are more nutritious (some of oils’ nutrients are removed during the refining process) and they tend to be much richer in flavor. For instance, unrefined peanut oil will smell and taste just like peanuts, while refined peanut oil will have a lighter smell and taste. "

Thursday, January 28, 2010

Super Bowl Party Dips

Can't have a Superbowl Party without plenty of Dips for Chips, crackers or raw veggies. Try some of these for a great variety of "Chips & Dips"
Cheesy Burger and Bean Dip

•1/2 lb. lean ground beef
•1 small onion, finely chopped
•1 can (16 oz) refried beans - regular or fat free
•1 jar chopped chiles
•1 cup prepared chili sauce
•2 cups shredded Monterey Jack cheese
•8 oz. sour cream
•thinly sliced black olives, optional
Preparation -
Saute the ground beef and onion in a skillet. Drain off the fat and place the beef mixture in a crockpot. Stir in the refried beans, chiles, chili sauce and shredded cheese. Cover and cook on low for 3 to 4 hours. Just before serving, stir in the sour cream and black olives (if using). Serve warm with tortilla chips or corn chips.

Sizzlin Santa Fe Dip
•1 pkg. (16 oz.) Johnsonville® Italian All Natural Hot Ground Sausage
•1 can (16 oz.) refried black beans
•1/2 cup salsa
•3/4 cup shredded cheddar cheese
•1 tomato, chopped
•1/4 cup sliced green onions
•Tortilla chips

Prepare sausage according to package directions and drain. Combine sausage, beans and salsa. Spread over bottom of 9" pie plate. Top with cheese. Bake at 400ºF for 12-15 minutes or until hot. Garnish with tomatoes and green onions; serve with tortilla chips.
Creamy Italian Veggie Dip

•1 cup (8 oz.) sour cream - regular or lite
•1 pkg. (8 oz.) cream cheese - regular or lite
•2 T. milk
•1 packet Italian salad dressing mix

Preparation -
Whisk all ingredients together until well blended. Chill at least 2 hours before serving.
Pepperoni Pizza Dip

Here's a recipe for a great party appetizer... a tasty dip for pizza lovers.

•1 pkg. (8 oz.) cream cheese, regular or light
•1 tsp. Italian seasoning
•1/8 tsp. garlic powder
•2 cups shredded mozzarella cheese
•1/2 cup prepared pizza sauce
•2 T. finely chopped red or green bell pepper
•1/2 cup diced pepperoni

Preparation -
Mix the cream cheese with the Italian seasoning and garlic powder... blend well. Spread the mixture in the bottom of an 8" or 9" glass pie dish or cake pan. Top with half of the mozzarella cheese, then with the pizza sauce, then with then remaining mozzarella cheese, then with the chopped bell pepper. Scatter the diced pepperoni on top. Bake in a preheated oven at 350º for 15 to 20 minutes. Serve warm with snack crackers, bread sticks or corn chips.
Layered Taco Dip

•1 can (16 oz.) refried beans, regular or fat-free
•1 pkg.(4 oz.) taco seasoning mix
•1/4 cup green chilies - finely chopped
•1/4 cup black olives - finely chopped
•1 small onion - fineley chopped
•2 tomatoes - medium size, chopped
•8 oz. shredded cheddar cheese
•1 avocado - medium size, mashed (optional)

Preparation -
In a mixing bowl, combine the taco seasoning mix with the refried beans. Mix together well. Spread the bean mixture in the bottom of a 9" glass pie plate or a similar shallow dish. Layer the other ingredients, in the order listed in this recipe, on top of the bean mixture. Microwave on full power for 1 to 1-1/2 minutes. Serve warm with corn chips or tortilla chips.
Bacon, Cheese & Chive Ranch Dip

Serve this cheesy, delicious dip with potato chips, corn chips, snack crackers, or assorted fresh veggies.

•1 cup ranch salad dressing, regular or lite
•1/2 cup sour cream, regular or lite
•1/4 cup real bacon bits or cooked, chopped bacon
•1/4 cup grated Parmesan cheese
•2 T. chopped fresh chives

Preparation -
Whisk the salad dressing and sour cream together in a mixing bowl. Stir in the bacon bits, grated Parmesan cheese and chopped chives. Cover and refrigerate for at least one hour before serving. Serve with potato chips, corn chips, snack crackers, or assorted fresh veggies.

Wednesday, January 27, 2010

Super Bowl Party Recipes ... Mini Pizza Rolls

These mini pizza appetizers are the perfect party finger food for your next get-together with friends and family. Perfect hearty snacks for game day party!

1 (15-ounce) package BUITONI® Tomato Herb Parmesan Sauce
1/2 pound ground beef, cooked and drained
1/4 cup diced pepperoni
1 cup shredded mozzarella cheese
2 (8-ounce) packages refrigerated crescent rolls

Preheat oven to 350°F (175°C). Lightly grease baking sheet.
Combine sauce, beef, pepperoni and cheese in medium bowl.
Separate dough into 12 rectangles and press seams together. Spoon about 2 tablespoons filling onto dough along the long side of the rectangle. Roll the dough lengthwise, like a jelly roll. Cut each roll into 3 pieces. Place seam-side-down on prepared baking sheet.
Bake for 12 to 15 minutes, or until hot and golden brown.
Makes 36 appetizer servings.

Estimated Times
Preparation Time: 25 mins
Cooking Time: 15 mins

Tuesday, January 26, 2010

Superbowl Party Recipes ... Stromboli meal

Planning for that ball-game bash? Don't forget to stock your fridge with fan-favorite recipes!
Come back tomorrow for more superbowl menus

Sweet 'n' Salty Party Mix Recipe
53 Servings Prep: 10 min. Bake: 1-1/4 hours

1 package (12 ounces) Corn Chex
1 package (10 ounces) Cheerios
1 package (10 ounces) Honey-comb cereal
1 package (10 ounces) pretzel sticks, broken
1-3/4 cups sugar
1-1/2 cups vegetable oil
1-1/4 cups butter, melted
3 tablespoons soy sauce
2 tablespoons garlic salt
In a large bowl, combine cereal and pretzels. In another bowl, combine the remaining ingredients; stir until sugar is dissolved. Pour over cereal mixture and toss to coat.
Transfer to a large roasting pan. Bake, uncovered, at 275° for 1-1/4 hours or until crispy, stirring every 15 minutes. Cool. Store in an airtight container. Yield: 10 quarts.

Super Stromboli Recipe
8-10 Servings Prep: 30 min. + rising Bake: 20 min. + cooling

2-1/2 to 3 cups all-purpose flour
1 tablespoon sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon garlic salt
1 cup water
1 tablespoon butter
6 thin slices deli ham
6 thin slices cheddar or Swiss cheese
6 thin slices summer sausage or salami
2 tablespoons Dijon mustard
1/2 cup julienned green pepper
1 egg white, lightly beaten
1/2 to 1 teaspoon sesame seeds, optional
In a large bowl, combine 1-1/2 cups flour, sugar, yeast and garlic salt. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; roll into a 14-in. x 10-in. rectangle. place on a greased baking sheet. Place ham down center of rectangle; top with cheese and sausage. Spread mustard over meat; sprinkle with green pepper.
On each long side, but 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, folding alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise until doubled, about 30 minutes.
Brush with egg white. Sprinkle with sesame seeds if desired. Bake at 400° for 20-25 minutes or until golden brown. Cool on a wire rack for 10 minutes before slicing. Serve warm. Yield: 8-10 servings.
Slow Cooker Chili Recipe
12 Servings Prep: 15 min. Cook: 6 hours

2 pounds ground beef
4 cans (16 ounces each) kidney beans, rinsed and drained
1 can (28 ounces) stewed tomatoes, undrained
1 can (15 ounces) pizza sauce
1 can (4 ounces) chopped green chilies
1/4 cup chopped onion
4 to 5 teaspoons chili powder
2 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 6 hours or until vegetables are tender. Yield: 12 servings.
Caramel Chocolate Cake Recipe
15 Servings Prep: 20 min. Bake: 35 min. + cooling

3 ounces unsweetened chocolate
1 cup water
1 teaspoon red food coloring, optional
1/2 cup shortening
2 cups sugar
3 eggs
2-1/2 cups all-purpose flour
1-1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream

2 cups packed brown sugar
2/3 cup milk
1/4 cup butter, cubed
1/4 teaspoon salt
1 cup confectioners' sugar
2 tablespoons heavy whipping cream
2 teaspoons vanilla extract
15 pecan halves
In a small saucepan, melt chocolate in water. Stir in food coloring if desired. Remove from the heat; cool completely. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Add cooled chocolate mixture; beat on medium speed for 1 minute.
Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, combine the brown sugar, milk, butter and salt in a large heavy saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; cool to lukewarm. Transfer to a small bowl; beat in confectioners' sugar, cream and vanilla until mixture achieves spreading consistency. Frost cake. Garnish with pecans. Yield: 15 servings.

Tuesday, January 12, 2010

Secret CopyCat Recipes ... not so secret anymore!

Have you ever been to a restaurant & REALLY wanted a recipe for something that was SOOOO good? Well... I'm hooked on Todd Wilbur's Cook books.

Not only do I have the Clone recipe for a TON of Restaurant recipes... but brand name products as well! Candy ... Sauces ... Soups & a whole lot more.

Everything from Cherry Slurpees to Wendy's Chile

All of these cookbooks are FABULOUS!!! Want to make "Thin Mints" cookies at home? Yep... a clone recipe is in there!

So check out these books! Fun to cook your favorites AND the kid's Favs!!!

So get dad his BBQ Apron & recipes for Red Robin Burgers for your next cookout.

( I get nothing for blogging about these cookbooks.... I just LOVE them & wanted to share)