Monday, December 29, 2014

Eggnog Saronno

Eggnog Saronno

Makes 10-12 Servings

6 Egg yolks

1/2 cup Sugar

1 quart milk

3/4 cup ameretto di Saronno

2 teaspoons vanilla

2 cups if heavy cream

6 egg whites, stiffy beaten

  • In a saucepan - Combine egg yolks, sugar, and milk.
  • Beat until smooth.
  • Stir in Ameretto di saronno.
  • Stir over low heat until mixture thickens slightly and coats a metal spoon.
  • Cover and Chill.
  • Stir in vanilla and 1 cup of the cream.
  • Pour mixture into a 2 1/2 quart punch bowl.
  • Beat remaining cream until stiff.
  • Fold cream and egg whites into mixture.
  • Serve at once.
  • Garnished with dollops of additional whipped cream and freshly grated nutmeg.


Monday, December 22, 2014

Alll About Whole Grains

All about Whole Grains


Did you know what a whole grain is? Whole grains are an important part of your family’s health. With so many whole grain food options and great recipes, offering whole grains to your family is easy and delicious!

A whole grain means that the entire grain, not just a part of it. A whole grain has three parts. The fiber rich bran, the starchy endosperm and the healthy germ. Whole grains keep all three parts, even after they are turned into flour, cereals, breads and more. They give you lots of energy to!

Half of the grains you eat everyday should be whole. There are lots of ways to eat whole grains everyday!

Choose 100% whole wheat breads, tortillas and bagels.

Add barley or brown rice to soups and casseroles.

Use half whole wheat flour in your baking goods.

Pick whole wheat cereals or oatmeal.

Use whole corn meal for corn cakes, breads and muffins.

Mix 3/4 cup uncooked oats in your meatloaf, meatballs or burgers.

Select whole wheat pastas.


Do you know what to check for on a label so you know it really is a whole grain? Read the ingrediants list to make sure the frist word listed is “whole” or look for “100% WHOLE GRAIN” on the label so you know it really is a whole grain.

SOmetimes reading labels can be tricky.

Here are some quick facts for you:

1. All brown rice is 100% whole grain.......... FALSE - Many brown breads have color added to make them look like whole wheat.

2. If the label says 100% wheat it means that wheat is the only grain in the product...... TRUE - 100% wheat means the only grain is wheat, but it may not be whole wheat.

3. Multigrain means that a food is a whole grain......... FALSE - Multigrain means it contains more than one kind of grain but they may not be whole grain.

4. If the label says Made with whole grains, that means the food is 100% whole grain.... FALSE - Made with whole grains means the food has some of the grainsas a whole grain.

5. The easist way to find whole grain foods is to look for 100% whole grain on the front label.... TRUE - Look for 100% whole grain to select true whole grain foods.

Sunday, December 21, 2014

All About Proteins

What is protein?
protein's is a nutrient with many functions, like building bones, muscles and skin.
Protein builds, maintains, and replace the tissues in you body. Your muscles, your organs and your immune system are made up mostly of protein.  
Why should you choose healthy proteins?
They are lower in saturated fat, and can help reduce your risk of illness like heart disease.
They have an important nutrients like B vitamins, Iron, Vitamin E and healthy fats.

                                                                       Choosing Healthy Proteins
Dry beans and peas: Black, pinto, white and Kidney beans, Chickpeas, black-eyed beans, split peas and Lentils.
Fish: Canned pink salmon (plain and in water), Salmon filet, trout, herring, and canned chunk light tuna (plain or water).
Poultry: Chicken and turkey, skin and fat removed.
Nuts and seeds: Peanuts, Almonds, Walnuts, flaxseed, Peanut butter, and sunflower seeds.
Lean ground meats: The package will say lean or extra lean.
Lean cuts of beef: Round steak, Top sirloin, chuck shoulder, and arm roast.
Eggs: Whole Boiled , and scrambled egg whites.
Lean cuts of Pork: Pork loin, tenderloin and ham.
Low-fat lunch meats: Sliced turkey or sliced chicken breast.

Tuesday, December 16, 2014

Sweet and Sour Chicken Wings

Sweet and Sour Chicken Wings

Makes about 12 to 15 pieces

1 1/4 lbs Chicken wings
1/4 cups of flour
1/4 tsp Garlic Salt
1/4 tsp Lemon Pepper Seasoning
1/3 cup Sugar
1/4 cup White Wine Vinegar or Rice Vinegar
2 tbsp Unsweetened Pineapple Juice
2 tbsp Ketchup
1/2 tsp Soy Sauce
Green Onions Optional

  • Preheat oven to 350 degrees F.
  • Cut off and discard tips of chicken wings.
  • Cut wings at joints to form 12-15 pieces.
  • In a shallow dish combine Flour, Garlic, Salt and Lemon Pepper seasoning.
  • Coat each piece with Flour mixture. 
  • Heat oil in a 10 inch skillet.
  • Add Chicken pieces to skillet. 
  • Cook, uncovered until brown, turning occasionally. 
  • Remove Chicken pieces from skillet and arrange in a 2 quart rectangular baking dish.
  • In a small saucepan whisk together Sugar, Vinegar, Pineapple juice, Ketchup, and Soy Sauce.
  • Bring to boil, Stirring to dissolve Sugar, Pour over Chicken.
  • Bake uncovered, about 30 minutes or until Chicken is tender and no longer pink.
  • Turning pieces over after 15 minutes.
  • If desired, garnish with Green Onions.

Monday, December 15, 2014

Potted Pepper Dip

Potted Pepper Dip

Makes about 2 Cups

2 tbsp Lemon Juice
2 tsp Olive Oil or cooking oil
1 tsp Sugar
1/4 tsp Salt
Dash ground Pepper
1 small Onion cut up
4 Large green , yellow or Orange Sweet peppers, Cut up
1 8oz pkg Cream Cheese softened
1/4 cup mayonnaise or salad dressing
1 tsp prepared horseradish few dashes bottled hot pepper sauce
2 or 3 red yellow or orange peppers, tops removed and seeded
Assorted vegetable dippers and or breadsticks

  • In a blender or food processor combine lemon juice, oil, sugar, salt and black pepper
  • Add the onion and about one third of the cup up sweet peppers. 
  • Cover and blend or process until smooth.
  • Add the remaining cut up sweet peppers.
  • Cover and blend or process until smooth. 
  • Transfer mixture to a medium bowl. 
  • Cover and let stand at room temperature at least two hours. 
  • Place pureed vegetable mixture into a sleeve and press gently to drain off excess liquid. 
  • In medium bowl combine cream cheese, mayonnaise, horseradish, and hot pepper sauce. 
  • Stir in pureed vegetable mixture. Cover and Chill at least two hours or up to three hours. 
  • Spoon Cheese mixture into whole Sweet Pepper Shells.
  • Place filled peppers in the center of a serving platter, Surround with vegetable dippers and or bread sticks. If desired
  • Garnish with Fresh herbs.

Note - To avoid getting tough pepper skins in the dip, Cook quartered sweet peppers in boiling water for a few seconds. When cool enough to handle, peel off skins with a small knife and cut peppers into pieces.

Sunday, December 14, 2014

Fruit Salsa

Fruit Salsa

Makes about 2 1/4 cups

1 Cup Chopped papaya or mango
1 cup finely chopped fresh pineapple
1/4 cup finely slivered red onion
1/4 cup slivered yellow, orange, and green sweet pepper.
3 tbsp snipped fresh cilantro
1 tsp finely shredded lime or lemon peel.
2 tbsp lime and lemon juice
2 to 4 tsp finely chopped fresh jalapeno pepper
1 tsp grated fresh ginger.

  • In a medium bowl stir together the Papaya, pineapple, red onion, Sweet Pepper, Cilantro, Lime or lemon peel, Lime or lemon juice. Jalapeno, and Ginger.
  • Cover and Chill Salsa for 8 to 24 hours

Note: Because Hot chili peppers, such as jalapenos, contain volatile oils that can burn your skin, lips and eyes avoid direct contact with chiles as much as possible. When working with chili peppers, wear plastic or rubber gloves. If your bare hands do touch the chili peppers, wash your hands well with soap and water before touching eyes and face.

Wednesday, December 10, 2014

Homemade Jamaican Seasoning

Homemade Jamaican Jerk Seasoning

2 teaspoons onion powder
1 teaspoon sugar
1 teaspoon salt
1 teaspoon ground thyme
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper

In a bowl combine 2 teaspoons onion powder, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon ground thyme, 1/2 teaspoon ground allspice, 1/4 teaspoon ground cinnamon and 1/4 teaspoon cayenne pepper 
Spread on top off any meat or vegetable.

Tuesday, December 9, 2014

Jamaican Shrimp

Makes 10 -12 servings

2 pounds of fresh or frozen large Shrimp.
1/4 cup Salad oil.
3 tbsp. White wine vinegar.
2 tbsp Lime Juice. 
1 fresh scotch bonnet chile pepper or fresh jalapeno chile pepper, seeded and finely chopped. 
1 tbsp Honey. 
2 tsp homemade Jamaican jerk seasoning or bought jamaican seasoning. 
1 medium Mango, peeled, pitted, sliced and halved crosswise. 
1 small red Onion, quartered and thinly sliced. 

  • In large saucepan cook shrimp, uncovered, in lightly salted boiling water for 1 to 3 minutes or until shrimp turn pink. 
  • Drain immediately and cool.
  • Peel shrimp leaving tails. 
  • Place shrimp in heavy plastic bag.
  • For marinade in a screw top jar combine salad oil, whit wine vinegar, lime juice, scotch bonnet or jalapeno chili pepper, honey and the homemade jerk seasoning.
  • Cover and shake well and mix.
  • Pour over shrimp in plastic bag. 
  • Seal bag. 
  • marinate in the refrigerator about 1 hour. 
  • turn bag occasionally. 
  • To serve drain shrimp, reserving marinade.
  • In large bowl layer shrimp, mango, lime slices, and onion, repeating until all is used.
  • Drizzle with reserved marinade

Homemade Jamaican Jerk Seasoning

In a bowl combine 2 teaspoons onion powder, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon ground thyme, 1/2 teaspoon ground all spice, 1/4 teaspoon ground cinnamon and 1/4 teaspoon cayenne pepper 

Thursday, December 4, 2014

Food Safety

Food Safety
  • Before handling any food, thoroughly wash your hands in hot soapy water.
  • Make sure all cutting boards, work surfaces, knifes and any other utensils have been cleaned in hot soapy water. 
    After Handling raw food clean hands and utensils in hot soapy water before reusing. 
  • Cutting boards can be sanitized with a mixture of 1 teaspoon of bleach water in sink. soak for several minutes. 
  • Dont cross contaminate foods. Which means allowing the juices of raw meats, poultry and fish come in contact with other foods. 
  • Keep all foods at the right temp. if food is hot then keep hot if food in cold than keep cold. 
    hours the the max for foods to be sitting out in room temperature if not properly maintained. 
    warming trays, slow cookers, and chafing dishes to keep hot foods. 140degree temps. 
  • Use Ice bowls for chilled foods
  • Always cook foods to the proper temperatures

Tuesday, December 2, 2014

Cracklin Corn Bread

Cracklin Cornbread

Makes up to 8 Servings

1 cup Self rising Cornmeal 
1/2 cup Self rising Flour
2 large Eggs - beaten 
1 1/3 cups of Buttermilk 
1 Tablespoon Shortening or Butter - Melted 
1 1/2  Cups Cracklings

  • Preheat oven to 400 f degrees. 
  • Spray a 9 inch iron skillet with nonstick cooking spray. 
  • Place skillet in oven while preheating.
  • In medium bowl, combine cornmeal and flour. 
  • Stir in eggs and buttermilk until well blended.
  • Add shortening and cracklings. 
  • Pour into hot skillet and bake for 35-45 minutes. golden brown.

Cracklings are crunchy pieces of either pork or poultry fat that has been rendered or the crisp skin of fried or roasted pork. Package cracklings are sold in some supermarkets. 

All about eggs


 Fill an empty eggshell with soil and seeds. when a sprout appears, plant the shell, which will become compost.
 When a recipe calls for an egg, usually it is a large egg that they are referring to.
 When whipping egg whites, make sure the beaters and bowl are free of greasy residue, or the white won't whip.
 For more volume when beating egg white, let the whites stand to room temperature before beating. use a glass or metal bowl not plastic with a tapered bottom and wide top. Egg whites expand six times when beaten, so be sure the bowl is large enough.
 To prevent yolks from mixing with the whites, separate the eggs in a small bowls before adding them to your large mixing bowl.
 Pasteurized eggs have been heated to a temperature that destroys disease producing bacteria but does not cook the eggs. These eggs are safe for eating without additional cooking. Each egg is marked pasteurized in carton.

Monday, December 1, 2014

Sherry Glazed Sweet Potatoes

Sherry Glazed Sweet Potatoes

Makes 6 Servings

3 Large Sweet Potatoes or Yams
6 Slices Canned Pineapple
4 Tablespoons (1/2 stick) butter
1/2 Cup Brown Sugar
1/2 Cup Sherry 

  • Preheat oven to 375 f degrees.
  • Boil Potatoes with skin on. For about 20 - 30 minutes or until tender.
  • Drain and allow to cool. 
  • Peel and cut lengthwise into halves. 
  • Arrange slices of pineapple in a single layer in a greased shallow baking dish.
  • Place potato half (cut side down) on top of each pineapple slice.
  • Heat butter, brown sugar, and sherry together until sugar is dissolved. 
  • Pour over potatoes and pineapple. 
  • Bake for 30 minutes. 
  • Bast often with syrup dish. 

Sunday, November 30, 2014

Cherry Chocolate Bomb's

Prep time 5 minutes add refrigeration time

12 Servings

2 Tbsp Water

1 Packages  or 3 oz Jelly Cherry Flavor

1/4 Cup of Irish Cream

1/2 Cup Evaporated Milk

3 squares of Bittersweet Chocolate, chopped

12 Cherries with Stem

Spay Molds of choice of placing ingredients in
Place molds on a cookie sheet or tray
Add water and Jello in a bowl stir.
when Jello is dissolved then set aside
Microwave milk and chocolate on high for 1 minute
Stir until Chocolate is melted completed
Add Irish Cream
Add gelatin Mixer
Stir with smooth
Pour into molds
Place Cherry in center of molds
Refrigerate for 3 hours
Until firm and knife can come out clean when poke it.
Unmold and Serve.

Monday, November 24, 2014

Kitchen Tips for You

Kitchen tips for you

  • When a recipe calls for an egg, usually it is a large egg that they are referring to.
  • Sweetened condensed milk and evaporated milk are two different products and cannot be used interchangeable in recipes.
  • Sweetened condensed milk has a thicker consistency and its great for desserts because of it will not get sugary when heated and it will not form ice crystals in frozen desserts. also it thickens without heat when combined with an acidic juice, such as lemon, Orange, pineapple or apple. 
  • for best results for bake cakes in the oven put in center in oven and do not open door until it is almost done. 
  • If a cake is difficult to remove from pan, return it to warm oven for 30 to 60 seconds. then invert it into a serving plate or cooling rack. 
  • Let cakes cool completely before icing or frosting. unless directions say otherwise. 
  • Unfrosted cake layers can be frozen on a cookie sheet until firm. wrapped separately with plastic wrap and kept in the freezer. when they are ready for use, just thaw, frost and serve. 
  • Use a wet knife to slice sticky, moist cakes and cheese cakes. Keep a tall glass of hot water handy to dip the knife before cutting. Wipe knife clean with a paper towel after each cut. 
  • To prepare the perfect whipped cream. Chill the beaters, the cream and bowl before whipping the cream.
  • To make it easier to grate chocolate, first place in the freezer for about 30 minutes.
  • When whipping egg whites, make sure the beaters and bowl are free of greasy residue, or the white won't whip. 
  • For more volume when beating egg white, let the whites stand to room temperature before beating. use a glass or metal bowl not plastic with a tapered bottom and wide top. Egg whites expand six times when beaten, so be sure the bowl is large enough. 
  • To prevent yolks from mixing with the whites, separate the eggs in a small bowls before adding them to your large mixing bowl.
  • Pasteurized eggs have been heated to a temperature that destroys disease producing bacteria but does not cook the eggs. These eggs are safe for eating without additional cooking. Each egg is marked pasteurized in carton.
  • Nutmeg comes from the seed of a tropical evergreen tree native to the spice islands. The seed is covered in a lacy coating that is dried and ground into the spice called mace. Nutmeg can be purchased whole or ground. store nutmeg in a jar in a cool dark place. 

Tuesday, November 18, 2014



Usually a Christmas fruit or decoration

Means apple with many seeds

Been around sense the old testament 

Usually available in the fall seasons or early winter 

To eat ripe of skin as you would an orange 

Cut into squares 

Remove the bright red seeds 

Discard the whole membrane 

Seeds are Delicious in salads

Or use as a garnish 

Shrimp and Vegetables

Shrimp and Vegetables
Serves 4
Cooking and prep time - 25 minutes

1 (16oz) packages frozen broccoli, cauliflower, and Carrots

2 Tablespoon butter or margarine 

1lbs fresh shelled uncooked shrimp

2 garlic cloves

1/4 teaspoon salt

1/2 teaspoon dried tarragon leaves

1/2 cup dry bread crumbs

2 tablespoons of Parmesan cheese

2 Tablespoons butter or margarine melted

Cook Vegetables according to directions on back of bag. 
Keep warm in baking dish.
Meanwhile melt 2 tablespoons butter in large skillet
Add Shrimp, garlic, and tarragon.
Cook and stir 3-4 minutes or until shrimp turn pink
Spoon in to baking dish of vegetables
In small bowl, Combine bread crumbs, Parmesan cheese and 2 tablespoons of melted butter.
Sprinkle over shrimp and vegetables. 
Cook in oven until lightly browned. 5 minutes about 

Serve immediately.

Monday, November 17, 2014

Foods to Gear Up your SEX Drive - Libido Enhancing Foods

Foods to gear up your Sex Drive - Libido Enhancing Foods

Oysters - Improves dopamine levels in both men and women which help boost libido. Two oysters are extremely high in zinc which is vital for healthy sperm and testosterone production. Oysters have been prized as a love food!

Watermelon - Contains citrullin amino acid. Apparently citrulline is good for cardiovascular system and helps relax the blood vessels that increase your sex drive. Eating Watermelon is like Viagra like effects on blood vessels throughout the body and may increase libido.

Dark Chocolate - Cacao bean known such in its processed form has more of the desired health and libido enhancing benefits than other forms of chocolate Pure and unadulterated form raw cacao has more antioxidants than green tea or red wine. It contains the chemical known as phenylethamine, this chemical stimulates the sense of excitement and well being. You will have a bigger sex drive if you eat a piece of chocolate everyday. 

Asparagus - High in vitamin B known as folate helps increase the production of histamine. Histamine is a vital component to both men and women for having a healthy sex drive. The fresher possible maximize its true folate potential. 

Avocados - High in potassium and folate. Esstanital for good circulation and heart health and good heart health is good for eritacal health. 

Pumpkin Seeds - Like oysters are rich in the healthy sperm and testosterone producing mineral, zinc as well the circulation enhancing mineral, Niacin. In addition are loaded with libido vitamins like B,E,C,D and K which diffidently make the seeds worth saving! 

Celery - Increases the pheromone levels in a mans sweat. Making men more attracting to women. 

Chilies - Capsaicin: The primary chemical element that gives them their piquant flavor. Raising your body temperature, the capsaicin in chilies promotes the release of body chemicals that raise your heart rate and dilate your blood vessels. All this activity triggers the release of endorphin's which pump up your libido and give you a natural, perspiration inducing high. the hotter the chilies the more endorphin's are released. 

Figs - Key to enhance sexual performance. undetermined amino acids that have the ability to boost the libido. increasing the mans sexual stamina. Sensual food for the resemblance of the female sex organs. 

Garlic - Stirs up your sexual desire. Raises your libido is allicin, increases blood flow directly to sexual organs. Raw garlic works the best. You need to consume for 30 days before your body recognize the consumption of the garlic to work and take effect. The benefit of garlic cannot be denied. 

Cranberry Apple Pie

Cranberry Apple Pie

Serving 8
Bake and Prep time 1 hour

15oz package all ready pie crust
1 teaspoon flour
2cups cranberries
1 cup of sugar
2 tablespoons cornstarch
2 tablespoons margin

Prepare pie crust follow directions on package
using a 9inch pie pan
Preheat oven at 425f
In large bowl combine Apples and Cranberries
In small bowl combine sugar and cornstarch
Sprinkle sugar mixture of filling Apples/cranberries
lightly toss
spoon into pie crust
dot with margarine
Top with remaining crust
flute edges
cut slits in center of pie
bake at 425f for 35-45 minutes or until apples are tender and crust is golden brown.

Sunday, November 16, 2014

Garlic Chicken

Garlic Chicken Breast
Serves up to 12

6 whole chicken breast ( halved - skinned - Boned)
2 cups dairy sour cream
1/4 cup lemon juice
1/2 teaspoon pepper
2 tabelspoon salt
1/4 teaspoon paprika
2 to 4 garlic cloves minced
8-oz package herb seasoned stuffing crushed
1/4 cup margarine or butter melted

Rinse Chicken, pat dry.
In non metal container combine sour cream, Lemon Juice, Salt, Pepper, Paprika, and Garlic.
Add Chicken to mixture.
Coat each piece well.
Cover and refrigerate overnight or up to 24 hrs.

Heat oven 300f.
Remove Chicken from mixture.
Roll chicken in stuffing.
Coat evenly.
PLace in ungreased baking pan.
Drizzle with butter.
Bake at 300f for 1 1/2 to 1 3/4 hours.
Should be golden brown



If Avocados are hard put in a brown paper bag with a banana on a windowsill for about 18 to 
24 hours.

Place peeled and pitted avocados in a blender and mix that way to make smooth. 

Avocados release a amount of ethylene gas.

Cranberry Spread

Cranberry Spread
makes 3/4cup

3oz package cream cheese  softened
1/2cup powder sugar
1/4cup margarine or butter softened
1 teaspoon vanilla
1/4cup chopped fresh or frozen cranberries

In small bowl combine cream cheese, powder, sugar, margarine and vanilla
until light and fluffy
stir in cranberries
Store in refrigerator

Corn Bread or Muffins

Corn Bread or Muffins

Servings 1 Loaf or 12 Muffins

32 minutes prep and baking time

1 1/2 cups Flour all purpose and unbleached

1/2 cup of Cornmeal

1/4 cup of Sugar

3 teaspoon Salt

1 cup of Milk

1/4 cup of Oil

1 Egg

1 cup of Drained Corn Whole Kernel

4oz 1 Cup of Shredded Cheese

Heat oven to 400f
Grease and flour bread pan or muffin pan do not grease if you use cupcake papers
Mix Flour in medium bowl with Cornmeal Sugar, Baking powder, and salt.
Add Milk, Oil and egg.
Blend well until dry ingredients are wet
Fold in corn or cheese
Pour into pan or holders
Bake at 400f for 20-25 minutes or until golden brown
Serve warm

Saturday, November 15, 2014

Baked Cranberry Sauce

Baked Cranberry Sauce
makes up to 2 1/4 cups

12 oz pkg fresh or frozen cranberries
1 1/2 cups of sugar
3/4 cup water

Heat oven 350f.
Arrange cranberries evenly in a glass baking dish.
In small bowl combine sugar and water.
Mix well.
Pour over Cranberries.
Bake at 350f for 50 to 60 minutes or until juice thickens and cranberries are glazed.


Ramps - Both the bulbs and tender leaves have a bracing onion flavor with the intense garlic aroma. Chop and saute in scrambled eggs, or grill whole to serve with roast, chicken and steak. 
Scallions - The most ubiquitous of the bunch. Sweet and herbaceous, with the familiar onion kick. Eat the white and green parts raw in salads, cooked in stir fries, or whizzed into cream cheese and sour cream for dips. 
Spring Onions - These small young bulbs are fresher and mellower than standard onions. Grill or roast whole, thinly sliced and marinate, or batter and fry into worlds sweetest onion rings. 
Leeks - These delicious stems are related to both garlic and onions. They require some work but are silky once cooked. Discard the dark green stalks, then chop and wash the light green parts as well in a bowl of water. Braise in white wine or chop and add to a ham quiche.

Friday, November 14, 2014

Lighting source with Sugar Cubes

Sugar cubes
flavor extract containing alcohol

put sugar cube in a bowl and soak in flavoring
Soak for about 1 minute.

The higher alcohol content the longer the flame

light with match or lighter when you place on your non flammable centerpiece
or onto your pies and icecreams ect...

The light will stun your guest and also if the lights go out also could be used as a last minute light source.

Cantonese Chicken

Cantonese Chicken
Serving up to 8

2 - 2 1/2 to 3lbs - frying chickens cut up to quartered
1 cup prepared bbq sauce.
1/2 cup honey.
1/2 cup soy sauce
1/4 cup lemon juice
3/4 teaspoon  ginger
1/8 teaspoon garlic powder

Place chicken pieces skin side up in 2 ungreased glass baking dishes.
In small bowl combine remaining ingredients.
Pour over chicken
Cover and refrigerate 8 hours or over night.
Bast chicken 2-3 times in that period.

Heat oven to 350f bake.
Place chicken in oven
Bake for 1 1/2 hours
Baste every 30 minutes.
Baste again.
Bake for additional 10 - 15 minutes
Chicken should be dark golden brown.

The Easiest Way to Prep Artichokes

The easiest way to prep Artichokes
Remove the top inch of the artichoke with a serrated knife, which will deftly saw through the tough outer leaves. 

Trim the steam and peel off any blackened portions. 

Snap off the small outer leaves around the bottom. Use kitchen shears to trim the pointy tips from the remaining leaves.

The choke - the inner prickly or hair portion - can be removed before steaming.

If you are stuffing the Artichoke prey open the artichoke and use a melon ballar to scoop out the choke.

If serving whole, leaves the choke intact.

When steamed, it will pull away easily once exposed.

Thursday, November 13, 2014



French Breakfast Radish - The mildest of the bunch. Pair it with soft butter and sea salt. easy appetizers.

Globe Radish - Both spicy and crisp. Perfect for tortilla and soups. also perfect toppers. comes in colors. purple, white, pink, and red. Easter egg radishes. 

Watermelon Radish - Large and dense, with a subtle pepper flavor. peel and shave and toss with thinly sliced vegetables. 

Taste like a peppery, Crunchy, and are colorful. 

Choosing or picking the ripe radishes - Feel firm not spongy when squeezed. Skin should be vibrantly colored and free of cracks. leaves should be green not yellow or withered. Globe looking shape. 

The leaves draw moisture from the root. 

remove leaves as soon as you pick or get home. 

Leaves could be chopped up and used for salads and pasta salads. 

Radishes can be refrigerated in a plastic sealed bag or air tight container. 

Store for a week 

To revive shriveled radishes, shook then in ice bath for 20 minutes. 

Best served raw or with a dip. 

Cooking and Baking Terms

Cooking or Baking Terms

  • Beat - Mix ingredients vigorously with spoon, fork, wire whisk, hand beater or electric mixer until smooth and uniform. 
  • Boil - Heat liquid until bubbles rise continuously and break on the surface and steam is given off. for rolling boil. the bubbles form rapidly. 
  • Chop - Cut into coarse or fine irregular pieces with a knife, food chopper, blender or food processor. 
  • Cube - cut into squares 1/2 inch or larger. 
  • Dice - Cut into squares smaller than 1/2 inch. 
  • Grate - Cut into tiny particles using small rough holes of grater citrus peel or chocolate. 
  • Grease - Rub inside surface of a pan with shorting, using pastry brush, piece of waxed paper, or paper towel, to prevent food from sticking during baking as for some casseroles. 
  • Julienne - Cut into thin, match like strips, using knife or food processor. Vegetables, fruits, meats. 
  • Mix - Combine ingredients in any way that distributes them evenly. 
  • Saute” - Cook foods in hot oil or margin over medium high heat with frequent tossing and turning motion. 
  • Shred - Cut into long thin pieces by rubbing food across the holes of a shredder, as for cheese, or by using a knife to slice very thinly, as for cabbage. 
  • Simmer - Cook in liquid just below the boiling point on top of the stove. Usually after reducing heat from a boil. Bubbles will rise slowly and break just below the surface. 
  • Stir - Mix ingredients until unformed consistency. Stir once in a while for stirring occasionally. Often for stirring frequently and contentiously for stirring constantly. 
  • Toss - Tumble ingredients such as green salad lightly with a lifting motion, usually to coat evenly or mix with another food. 

Tuesday, November 4, 2014

Corn Bread or Muffins

Corn Bread or Muffins
Servings 1 Loaf or 12 Muffins 
32 minutes prep and baking time 

1 1/2 cups Flour all purpose and unbleached
1/2 cup of Cornmeal 
1/4 cup of Sugar 
3 teaspoon Salt 
1 cup of Milk 
1/4 cup of Oil 
1 Egg
1 cup of Drained Corn Whole Kernel
4oz 1 Cup of Shredded Cheese

  • Heat oven to 400f
  • Grease and flour bread pan or muffin pan do not grease if you use cupcake papers
  • Mix Flour in medium bowl with Cornmeal Sugar, Baking powder, and salt.
  • Add Milk, Oil and egg. 
  • Blend well until dry ingredients are wet 
  • Fold in corn or cheese
  • Pour into pan or holders
  • Bake at 400f for 20-25 minutes or until golden brown
  • Serve warm

Cherry Chocolate Bomb's

Cherry Chocolate Bomb's
Prep time 5 minutes add refrigeration time
12 Servings

2 Tbsp Water
1 Packages  or 3 oz Jelly Cherry Flavor 
1/4 Cup of Irish Cream 
1/2 Cup Eveaperted Milk
3 squares of Bittersweet Chocolate, chopped
12 Cherries with Stem

  • Spay Molds of choice of placing ingredients in 
  • Place molds on a cookie sheet or tray
  • Add water and Jello in a bowl stir.
  • when Jello is dissolved then set aside
  • Microwave milk and chocolate on high for 1 minute
  • Stir until Chocolate is melted completed
  • Add Irish Cream 
  • Add gelatin Mixer 
  • Stir with smooth 
  • Pour into molds 
  • Place Cherry in center of molds
  • Refrigerate for 3 hours 
  • Until firm and knife can come out clean when poke it. 
  • Unmold and Serve.

Friday, October 31, 2014

Pumpkin in Cheese Balls

Pumpkin in Cheese Balls
Makes 12-15

2 ( 8 ounces) Packages cream cheese, Softened
2 (8 ounces) packages sharp cheddar, grated.
1 (1 ounces) envelope ranch style salad dressing mix
1 ( 3 ounces) package real bacon pieces 
8 pretzel rods 
1 ( 7 ounces) bag crispy potato sticks 

  1. In a bowl, combine cream cheese, chedder, and dressing mix. 
  2. Beat with a electric mixer until creamy. 
  3. Stir in packages of bacon pieces.
  4. Lightly grease a 6 cup mini flute pan.
  5. Press cheese mixture evenly into each cup.
  6. Cover and refrigerate 4 hours 
  7. Gently loosen edges of cheese with a knife.
  8. Invert pan into serving platter. 
  9. Break pretzel rods to desired length and put in center of pumpkins to make the stem. 
  10. Surrounded pumpkins with shoestring potatoes to make the hay around
  11. serve with crackers and crispy potato sticks. 

Thursday, October 30, 2014

Popcorn Balls

Popcorn Balls
Makes about 14 pop cornballs

2 Cups Sugar
1 1/3 cups of Water
1/2 cups of Light corn syrup
1 teaspoon Vinegar
1/2 teaspoon Salt
1 teaspoon Vanilla Extract
18 Cups of Popped Corn

  1. In a medium saucepan combine Sugar, water, Syrup, Vinegar, and salt.
  2. Cook over high heat until mixture reaches 255 F degree (hard-ball stage) on a candy Thermometer.
  3. Stir in Vanilla. 
  4. Pour over popped corn, tossing gently to coat. 
  5. When mixture is cooled enough to handle, press popcorn into 3 inch balls.
  6. Cool completely on wax paper. 

Wednesday, October 29, 2014

Scary Monster Eyes

Scary Monster eyes
makes up to 4 dozen
Can be frozen up to one month

1 1/2 cups (3 sticks) butter, soften
2 cups creamy or crunchy Peanut Butter
1 cup crushed Frosted Flakes Cereal
1 (16oz) box of Confectioners Sugar
2 (16oz) packages Chocolate Candy Coating melted
1 Cup of frosted toasted oat cereal.
Red gel icing

In a large bowl, combine butter and peanut butter.
beat with a electric mixer until creamy
Gradually beat in crushed cereal and Confectioners sugar.
Cover and Chill for 4 hours.
Shape peanut butter mixture into 1 inch shaped balls.
using a skewer or toothpick, dip peanut butter balls in melted candy coating.
Place on wax paper and place 1 roasted cereal o on hole from toothpick to make the center of the eye.
Repeat procedure with remaining peanut butter balls, candy coating and frosted cereal o and decorate the surface with squiggles of red gel icing.
Store monster eyes in refrigerator until ready to serve.

Tuesday, October 28, 2014

Cranberry Butter

Cranberry Butter

Makes about 1 cup 

1 cup of Butter Soften.
3 tablespoons Confectioners Sugar.
2 Tablespoons Cranberry Preserves.

In a medium bowl, beat butter until creamy.
Mix in Sugar and Preservers.
Cover and Chill.
Bring to room temp before Serving.

Pumpkin Sandwiches

Pumpkin Sandwiches

Makes 12 Sandwiches

1 1/2 cups of mayonnaise
2 Tablespoons prepared mustard
1 (3 ounces) package real bacon Pieces
24 slices wheat bread
1/2 pound thinly slices deli turkey
1/2 pound thinly slices deli ham
12 Slices American cheese

  1. In a small bowl, combine mayonnaise, mustard, and bacon pieces.
  2. Spread evenly over each bread slices.
  3. Top 12 of prepared bread slices with 1 thin slice turkey, 1 thin slice ham, and 1 slice cheese.
  4. Top sandwiches with remaining prepared bread.
  5. Cut each sandwich with a pumpkin cutter.
  6. Discard sandwich scrapes. 

Monster Mash

Monster Mash 
Makes 10-12 servings 

2 (20.5 ounce)  Cans re fried black beans 
1 (10 ounce) can tomatoes and green chilies drained
1 Tablespoon taco seasoning
2 cups shredded Colby jack cheese blend
tortilla chips for serving 

  1. Preheat oven to 350 degrees
  2. Lightly grease a 2 quart baking dish.
  3. In a medium bowl, combine all ingredients.
  4. Spoon into prepared backing dish.
  5. Bake 35-45 minutes or until hot and bubbly.
  6. Serve with chips.

Candy Buggy Mix

Buggy Mix
Makes 7 1/2 Quarts

8 cups crispy corn cereal squares
8 cups crispy rice cereal squares 
6 cups frosted toasted oat cereal
1 (16 ounces) bag pretzel nuggets
1 (16 ounces) bag candy corn 
1 (14 ounces) bag orange and black candy coated chocolate pieces 
2 (24 ounces) packages white chocolate candy coating melted
Orange and Black sanding sugar

  1. In a large roasting pan or large bowl, combine cereals, pretzels, candy corn, and candy coated chocolate pieces.
  2. Pour melted candy coating over mix, tossing gently separating. 
  3. Sprinkle with Orange and Black sanding sugar. 
  4. Let cool.
  5. Store in a  airtight container

Monday, October 27, 2014

Slime Limey Punch

Slime Limey Punch
Makes 1 Gallon

4 Cups Water.
2/3 Cups Presweetened Powdered instant Limeade drink mix.
1 (12 oz) Can Frozen Limeade, Concentrate thawed.
1 (2 liter) Bottle Ginger Ale, Chilled.

  1. In a large pitcher, Combine Water and Drink Mix.
  2. Stir in Limeade concentrate: Chill
  3. Add Ginger Ale just before serving

Chocolate Cake in a jar

Chocolate Cake In A Jar

Makes 5 Jars

2 Cups all purpose Flour.
2 cups Sugar.
1 teaspoon Baking soda.
1/4 teaspoon Salt.
2/3 Cup of Butter, Melted.
1/2 cup Water.
6 Tablespoons unsweetened cocoa powder.
1/2 Cup Buttermilk.
2 large Eggs beaten.
1 Teaspoon Vanilla extract.

Preheat oven 325 degrees.
Brush 5 (12oz) sterilized canning jars with melted shortening
Place Jars on a baking sheet. Set Aside
In a Large bowl, Combine Flour, Sugar, Baking Soda, and Salt.
In another bowl Combine butter, Water, and Coca powder. Wisk until smooth.
Add Butter mixture to Flour mixture whisking to combine well.
Stir in Buttermilk, eggs, and Vanilla. Wisk until smooth.
Evenly divide batter between jars, filling each jar half full.
Bake for 35-40 minutes, or until a wooden pic inserted in center comes out clean.
Using kitchen towels, remove one jar at a time from oven, and carefully place lid and ring on each.
Screw lids on tightly.
Cool Jars on counter top.
Once Jars have sealed, Store them in a cool place for 1 year.

These are Wonderful Gift giving.

Jolly Rancher Martini - Adult drink

Jolly Rancher Martini Adult drink

Watermelon Jolly Rancher.
1tsp Grenadine
2oz Watermelon Vodka
Crushed Ice
Martini Glass
6oz Whit Cranberry Juice
1TBS. Margarita Mix
Limeade Concentrate

  1. Place 1 Watermelon Jolly Rancher in a Martini Glass rimmed with crushed jolly rancher
  2. Add 1tsp. Grenadine. 
  3. In a shaker with crushed ice, Combine 2oz Watermelon Vodka, 6oz White Cranberry Juice and 1TBS Margarita mix or limeade concentrate.
  4. Shake well
  5. Strain in Martini Glass
  6. Garnish with melon ball and lime zest
  7. Serve Immediately

Snickers - tini Drink - Adult Drink

Snicker-Tini - Adult Drink

2Tbs Choclate Syrup
2tsp. Peanut butter
Martini glass
Crushed Ice
1/4 Half and half.
3/4oz. Irish Cream Liquor
Chocolate Liqueur
Caramel Vodka
Snicker candy bar in to slices 

  1. Mix 2Tbs. Chocolate syrup and 2 tsp. Melted peanut butter. 
  2. coat Martini glass rim with mixture
  3. Drizzle any remaining into glass. 
  4. In shaker with crushed ice, combine 1/4 cup half and half and 3/4oz each Irish cream liquor, Chocolate liqueur and Caramel Vodka. 
  5. Shake well, strain in to martini glass.
  6. Garnish with skewered slices of snickers candy bar pieces
  7. Serve immediately

Almond Joy Martini - Adult drink

Adult Drink
Almond Joy Martini 

2tsp Chocolate syrup
Martini Glass
Coconut Shredded
1 1/2oz Amaretto Rum
1oz White Chocolate Liqueur
1tsp Cream of Coconut
Whole Almonds
Whipped Cream - Optional

  1. Pour 2tsp. Chocolate syrup into martini glass rimmed with shredded coconut, if desired.
  2. In shaker with crushed ice, Combine 1 1/2oz Amaretto Rum, 1oz White Chocolate Liqueur, 1tsp cream of coconut. 
  3. Shake Well and Strain into Martini Glass. 
  4. Garnish with whipped cream and Whole Almond
  5. Serve Immediately

Peppermint Patty Martini - Adult Drink

Peppermint Patty Martini - Adult Drink

3/4oz Chocolate Vodka
Green creme de menthe
Ice crushed
Mini peppermint patty
Mint sprig
1/3 cup of Vanilla creamer or melted vanilla bean ice cream
Martini Glasses

  1. In a Shaker with Ice, Combine 3/4oz Chocolate Vodka
  2. Green Creme de menthe and 1/3 cup of Vanilla or melted vanilla bean ice cream.
  3. Shake well and strain into Martini Glass.
  4. Drizzle melted dark chocolate in spiral shape on top of drink if desired. 
  5. Garnish with mini peppermint patty and mint sprig.
  6. Serve immediately

Caramel Apples

Caramel Apples

Makes 8 Apples

2 (14 ounces) Bags individually wrapped caramels, unwrapped
1/4 cup Heavy whipping cream
8 Wooden sticks
8 large Apples

  1. In a microwave - safe bowl, combine caramels and cream. 
  2. Microwave on high for 30 second intervals, string after each, until caramels are melted and smooth. 
  3. Firmly press 1 wooden stick in top of each apple.
  4. Dip apples into caramel, using the stick as a handle. 
  5. Let excess caramel drip back into bowl. 
  6. Place apples on parchment paper to cool.

Spooky Crispy Bats

Spooky Crispy Bats
makes about 2 dozen

1/4 cup (1/2 stick) butter
40 marshmallows
7 cups cocoa crisp rice cereal
red cinnamon candies
Black sanding sugar
red gel icing

  1. In a large saucepan melt butter over low heat.
  2. add marshmallows, string until melted and smooth. 
  3. Remove from heat.
  4. add cereal, string well to coat. 
  5. Spoon mixture into a lightly greased 15x11x1 inch jellyroll pan. 
  6. press down lightly
  7. Sprinkle with black sanding sugar. 
  8. Let mixture cool 20 minutes. 
  9. invert pan onto wax paper. Sprinkle this side with black sanding sugar.
  10. Let cool 2 hours.
  11. Cut out, using a bat shaped cutter. 
  12. to make bat eyes, adhere red cinnamon candies using red gel icing. 

Sunday, October 26, 2014

Sesame Noodles

Sesame Noodles

Seasame Noodles
10 minutes to cook
Serves 8
4 cloves Garlic
4 Green Onions whole thin
1/4 cup Soy sauce
12 fl oz Noodles, thin cooked and drained
1/2 tsp Chili oil, hot
2 tbsp Sugar
4 tbsp Canola oil
2 tbsp Rice Vinegar
3 tbsp Sesame Oil, Pure
Chicken breast opitional
Cook the noodles soft and drain, keep warm.
Chop up garlic.
Add sugar to soy sauce.
Throw in the garlic and rice vinegar.
Now add sesame oil.
Add chili oil.
Now add Canola oil.
Stir in sauce onto noodles.
Gently toss noodles.
Top off with onions.
You can also chop up 1 chicken breast and top off with chicken as well – opitional