Saturday, December 31, 2016

Berries & Bubbly Bellini™

This is perfect for the New Year, award show night or anytime. 

I've used strawberries but you can use what berries you like.

1  bottle sparkling wine
1/8 - 1/4 tsp. sugar (optional)
4 - 8 Strawberries, hulled
1 - 2 c. club soda (optional)

Rinse and hull strawberries.

In a bowl combine strawberries and sugar. Mash strawberries with a clean fork.

Put some of the strawberries in the bottom of a clean glass.

Pour wine over the strawberries. Top with club soda. Repeat process with remaining glasses.

Serves 4.

Saturday, December 24, 2016

Oven Omlettes™

Thisis perfect for your holiday brunch or anytime. 

Non stick cooking spray
6 eggs
1/8 - 1/3 c. each: diced mushrooms, diced bell pepper, sliced green onions, diced ham, shredded cheese, chopped onions, chopped potato
6 cherry tomatoes halved (you can use grape tomatoes)
1/4 tsp pepper
1/8 tsp salt (optional)

pinch red pepper flakes
1 tsp. chopped parsley
1 clove diced crushed garlic 

Preheat oven to 350' F. 

Spray nonstick cooking spray in muffin tins.

Peel, rinse, chop onions and garlic. 

Seed and chop peppers 

Dice ham and green onions.

Rinse, cut mushrooms, potatoes and tomatoes.

Crack eggs into a bowl. Mix well for 20 - 30 seconds. Add remaining ingredients in bowl, mix slightly.

Pour eggs into muffin cups and place tin into oven. bake until golden brown 15- 20 min. 

Remove tin from oven when done.

Serves 4

Saturday, December 17, 2016

Cherry Cake™

This is perfect for the holidays or anytime. I've used chopped nuts in this but for those with nut allergies, you can omit them.

1 c. each: raisins, boiling water, softened butter, sour cream, chopped nuts
2 c. sugar
4 eggs
1 tsp. baking soda
3 c. flour 
1/4 tsp each: cinammon and nutmeg
2 10 oz. jars marchino cherries
1 T. baking soda

Boil water

Preheat oven to 350' F

Grease and flour a bundt cake pan or 2 loaf pans. 

In a meauring cup combine water and raisins set aside.

Drain cherries jars.

Mix butter, sugar, eggs together. Beat until creamy. 

In another clean bowl mix together sour cream and baking soda. add to egg mixture.

In another clean bowl mix together flour  nutmeg and cinnamon. Pour it into the creamy egg mixture. 

Drain raisins. Fold in raisins, drained cherries and chopped nuts. 

Pour into cake pan or loaf pans. Bake for 75 min (1hr. 15 min) or until done. 

Serves 8.

Sunday, December 4, 2016

Turkey Pie™

This is perfect for leftovers. 

I've used turkey but this will also work with chicken or beef too. 

1 pkg. pie crusts
2 - 3 c. each: mixed vegetables, chopped cooked turkey (adjust amount desired)
1/3 c. reduced fat milk
3/4 c. flour
Non stick cooking spray
1/2 c. chopped onion
1 1/4 c. low sodium chicken or turkey broth
1/2 stick butter
1/4 tsp. each: salt, pepper
1/2 tsp. parsley
1 clove garlic crushed and chopped
1/8 c. oil

Preheat oven to 375' F.

Remove package of pie crust from refrigerator to thaw.

Remove pie crusts from package. Spray pie plate with non stick cooking spray.

Sprinkle some flour on work board and roll out pie crusts. Brush some oil on both sides of the pie crusts.

Arrange 1 pie crust on the bottom of the pie plate.

Remove turkey from refrigerator. Chop turkey.

Peel, rinse, chop garlic and onion.

Heat skillet to medium high heat. Lower heat to medium to medium low. 

Add butter, garlic and onions. Saute onions and garlic for 2 - 3 min.

Add flour and stir. Add milk, salt, pepper, parsley, broth.

 Cook for a few minutes. Add turkey and vegetables. Cook for a few minutes more until turkey is heated.

Arrange turkey mixture in the bottom of the pie plate. Place remaining pie crust over turkey mixture. 

Make some slits into pie to vent. Place in oven and cook for 30 - 40 minutes or until golden brown.

Serves 8.

Saturday, November 26, 2016

Thai Wonton Turkey Bites™

This is great for leftovers, game night or anytime. I've used leftover turkey, but this will also work for chicken too. 

2 c. cooked turkey chopped
1/8 - 1/4 c. oil
1/3 c. each: chopped onion, bell pepper, snow peas, green onions
Nonstick cooking spray
12 wonton wrappers
2 T.  each: low sodium soy sauce divided, fresh lime juice, lime zest
2 tsp. each: sesame seeds, sesame oil, chopped fresh or dried basil
2 cloves fresh garlic chopped
1/8 - 1/4 tsp each: salt, pepper
Pinch each: turmeric, red pepper flakes

Preheat oven to 375 F

Spray muffin tin with nonstick cooking spray.

In a meauring cup pour oil. With a pastry brush, brush both sides of wonton wrappers with oil. 

Place wontons into muffin tin and bake for 8 - 12 minutes or until done.   Remove from oven and let cool.

Rinse and chop basil, if needed

Peel, and chop garlic.

Juice and zest lime.

Slice turkey and place into a bowl.

Add half of soy sauce, lime juice, zest, sesame oil, garlic, half of basil, salt pepper, turmeric and pepper flakes. Toss to coat and cover bowl with plastic wrap. Place bowl in refrigerator for a few hours to marinate.

Peel, rinse and chop onion.

Rinse, seed ad chop bell pepper.

Cut ends from snow peas and chop.

Rinse and chop green onions.

Combine vegetables in bowl and add rest of soy sauce, sesame oil, lime juice, zest, salt, pepper, garlic. Toss to coat. Cover bowl in plastic wrap, place in refrigerator to marinate.

To serve: remove bowls from refrigerator and remove plastic wrap.

Spoon 1 - 2 spoonfuls of turkey and vegetables into a wonton cup.  Sprinkle with sesame seeds and rest of basil if desired. 

Serves 4.

Saturday, November 19, 2016

Slow Cooker Bone Broth™

This recipe is perfect for a cold Michigan day or a perfect use for your holiday bird.

1 turkey or chicken carcass
3 - 4 qt. cold water
1/2 tsp. each: salt, pepper (adjust to taste)
pinch each; turmeric, crushed red pepper flakes (optional)
1- 2 stalks celery, carrots, leeks quartered
1 onion peeled, cut into eighths
1 tsp. dried or fresh parsley
2 cloves garlic, crushed and chopped
1 - 2 bay leaves

Rinse, peel and chop garlic, onion. 

Rinse and cut celery, leeks and carrot into 4ths.

Combine water, chicken bones, salt, pepper, red pepper flakes, vegetables, herbs into a slow cooker.

Bring pot to a boil over high heat. Boil for 10 minutes.  Reduce heat to low and let simmer covered for 8 - 12 hr approx. , stirring occasionally. Skim off any excess foam and fat.

Unplug slow cooker and let cool for 20 - 45 min. Pour stock through a sieve into heat proof containers. Discard turkey bones, vegetables and herbs. 

Store in the refrigerator until needed. You can also put stock into the freezer until needed as well. Strain broth through sieve before using to remove excess fat if desired.

Makes 3-4 qt. of stock approx. 

Saturday, November 5, 2016

Easy Caesar™

This is my version of a Caesar salad. Enjoy.


Romaine lettuce

¼ c Croutons
6 T Parmesan Cheese (grated, but I prefer shredded)
1 clove garlic 
crushed, chopped (optional)

Dressing1/4 c olive oil
1 tsp lemon juice (to taste)
garlic cloves, crushed and diced
Dash Worcestershire sauce
1/8 tsp black pepper1/2 tsp anchovy fillet (1 fillet, chopped)

Set aside 3 T of cheese,

Arrange lettuce in salad bowl.
Sprinkle croutons, garlic and 3T of cheese on lettuce

In a blender, combine oil, lemon juice, garlic, remaining cheese, Worcestershire sauce, 
anchovy fillet. Mix well for 30 seconds.

Pour dressing over salad and toss.

Serves 4.

Saturday, October 29, 2016

Little Brown Bat™

This is perfect for Halloween or anytime. This is also a great way to use leftover Halloween candy.

1 cup (8 oz) black coffee (regular or decaf)
1/2 c skim milk
2 - 3 scoops ice cream 
1 - 2 oz. chocolate candy
2 - 3 oz chocolate cake vodka (optional)

Brew coffee according to coffee maker instructions.

In a blender combine: coffee, milk, vodka, ice cream, chocolate candy. Blend well for 20-30 seconds or until blended.

Pour cooler into tall glasses. 

Serves 2. 

Saturday, October 8, 2016

Quick Chicken Quesadillas™

This is a very easy snack for game time or anytime.

8 flour tortillas
1 c. each: chopped cooked chicken, shredded cheese
1/8 - 1/4 tsp. each: salt, pepper
1/2 c. each: chopped onions, chopped peppers.
2 - 3 T. olive oil
1/2 - 1 tsp. each: Worcestershire sauce, fresh lime juice
1 cloves garlic crushed, chopped

In a bowl combine chicken, lime juice, Worcestershire sauce, salt, pepper, garlic. Mix to coat chicken and let set for a few minutes to marinate.

Peel, rinse, chop onions.

Seed, rinse and chop peppers.

Put oil into a measuring cup.

To assemble: Place a tortilla on a microwave safe plate. Use a pastry brush and brush both sides of tortilla with oil.

Arrange chicken on tortillas, top with onion and garlic. Sprinkle 1 - 2 oz. of cheese over chicken and veggies. Brush another tortilla on both sides with oil and place over tortilla.

Place in microwave and microwave for 30  - 45 sec. approx. or until done.

Remove from microwave and cut with clean scissors or a clean knife.

Serves 4.

Saturday, October 1, 2016

Herbed Refrigerator Twists™

This are perfect for pasta night, brunch or anytime.

1 can refrigerated biscuits
1/4 - 1/2 c. olive oil (adjust amount needed)
1/8 - 1/4 tsp. each: salt, pepper
1 - 2 cloves garlic smashed and chopped
Splash fresh lemon juice
1/2 - 1 tsp. each: parsley, basil, lemon zest, Parmesan cheese
Non stick cooking spray
1/8  - 1/4 c. flour (enough to dust work board and hands)

Preheat oven to 400' F.

Spray cooking sheet with non stick cooking spray.

In a bowl combine: oil, lemon juice, lemon zest, herbs, spices, cheese. Mix well with fork, set aside.

With clean hands sprinkle flour over work board. Remove biscuits from package. With clean hands, roll biscuits into a cigar shape over work board to desired length. With fingers, twist dough until it looks like a rope. Place on greased cookie sheet.

Use a pastry brush to baste both sides of dough with olive oil mixture. Place dough in oven and cook for 10 - 12 minutes or until brown. Halfway through cooking, turn bread twists over to cook on other side for 5 - 6 minutes more or until done. Keep an eye on them so that they don't burn.

Remove from oven and enjoy!

Serves 4 - 5.

Sunday, September 11, 2016

K.C.C.O. Grilled Baked Potato™

This is a great recipe the last days of summer, tailgating or anytime.

I've used a broiler, but this also perfect outside on the grill.

I've also used real bacon and sour cream,  but you can vegan bacon or bacon bits, Greek yogurt or vegan sour cream instead.

4 medium to large potatoes
3 T. fresh chives
1/8 - 1/4 tsp. each: salt, pepper
1/2 c. each: sour cream, Chopped onions, shredded cheese
1/4 c. each: butter, crumbled bacon
2 cloves Chopped and crushed garlic

Rinse potatoes, cut bad parts from potatoes if needed.

Peel, rinse, chop onions and garlic.

Rinse and chop chives.

Pierce potatoes down the middle, and 3 times across with a paring knife. Don't go all the way through. You want to keep the potatoes together. This will hold the rest of ingredients in.

Place potatoes on a microwave safe plate and cook for 4 - 5 minutes.

Cook bacon to desired crispness. Remove bacon from pan and place on a paper towel lined plate.

Remove potatoes from microwave.

Add desired fixings, omit sour cream.

Wrap potatoes with aluminum foil and place on a cooking sheet. Place under the broiler or on the grill.

Broil or grill for 20 - 40 minutes or until done.

Be careful unwrapping the potatoes, the foil may be hot.

To serve:  Transfer to plate. Top with sour cream if desired.

Serves 4.

Saturday, September 10, 2016

Easy Huevos Rancheros™

This is an easy recipe for breakfast or anytime. 

8 each: corn tortillas, eggs
1/8 - 1/4 tsp each: salt, pepper
1 c. prepared salsa
1 can drained, black or pinto beans
2 - 5 T. oil (adjust amount needed)
1 clove garlic crushed, chopped
2 - 3 T. butter

Peel, crush and chop garlic. 

Place beans, garlic in a microwave safe bowl. Toss with some of the oil, salt, pepper. Cook for 1 - 2 min.

Preheat sauté pan to medium high heat. Lower heat, add some of the oil. Fry tortillas on 1 side for 1 - 3 min. Turn tortilla over and fry on other side for 1 - 3 min. more or until crisp. Repeat process with remaining tortillas. Transfer to a plate.

Remove bowl with the beans from microwave. Cover bowl with a small plate to keep warm.

Add butter to pan. Crack 2 eggs into pan. Sprinkle with some salt and pepper. Cook for 1 - 2 min until desired doneness. Repeat process with remaining eggs. Add more butter if needed. 

To serve: Place 2 tortillas on a plate. Top each tortilla with an egg. Spoon some of the beans on the plate. Spoon some of the salsa over eggs. 

Serves 4. 

Friday, August 5, 2016

Opening Ceremony Onion Rings™

This is a great snack to eat while watching the Olympics.

1 - 1/4 c. flour
1/8  - 1/4 tsp. each: salt, pepper
Pinch each: red pepper flakes, paprika, parsley, chili powder
1 large onion
Non stick cooking spray
2 eggs beaten

Preheat oven to 425 F'.

Peel, rinse, pat dry onion with a paper towel. Cut onion into rings.

Crack two eggs into bowl, beat well. 

Put flour into bowl. Add herbs and spices.

Dredge onion rings in eggs and then flour.

Place onion rings on baking sheet and place in oven. Bake for 20 - 30 min. Halfway through cooking, flip ring. Cook until golden brown.

Serves 4.

Saturday, July 23, 2016

Very Cherry Granita™

This is perfect for a hot summer day or anytime. 

2- 3 c. pitted sweet cherries
1 tsp. sugar or your favorite sweetener (optional) adjust amount needed 
4 - 6 c. water

Rinse, pit cherries and cut in half.

In a saucepan, bring water and sugar to a boil. Mix well to dissolve sugar.  Add cherries. 

Boil for a few minutes. Reduce heat and set simmer for 15 - 30 min, stirring occasionally. Turn off stove, cover pan and let cool for 15 - 45 min.

Strain cherries and water through a sieve into a baking pan. 

Run a clean fork through cherry water. Cover with plastic wrap and place into freezer. Repeat process every 45 min until cherry water turns into a slush 3 - 8 hrs. 

Serves 4 - 6. 

Saturday, July 2, 2016

City Slicker Smores™

Summer is the time for camping, grilling, get togethers and bonfires.

S'mores play a highlight of these events. Even if you don't have access to a bonfire or grill, you can still enjoy this summertime treat.


1 chocolate candy bar, regular or dark
4 large marshmallows
1 pack graham crackers

Break graham crackers in half. 

Break chocolate bar into pieces.

On a microwave safe plate, place 1 graham cracker. Place 1 marshmallow on cracker. 

Microwave on high for 5 - 10 seconds approx. Remove from microwave.

Top with chocolate and another graham cracker.  Repeat process with remaining marshmallows.

Serves 4 - 6.

Saturday, June 25, 2016

Backyard Barbecue Bean Salad™

Summer is a perfect time for outdoor barbecues and get togethers. 

This recipe is perfect for a party or anytime.

1 can each: cannelloni beans, northern beans
1 c. chopped onions
1/4 c. olive oil
1/2 tsp. red wine vinegar
1/8 - 1/4 tsp. each: salt, pepper
1 clove crushed and chopped garlic

Open and drain cans of beans, place into bowl. 

Peel, rinse, chop onions, add to beans.

Peel, rinse, crush and chop garlic.

In a cup: combine: oil, vinegar, salt, pepper, garlic. Mix well with a fork. 

Pour mixture over beans and toss to coat.

Place beans in refrigerator to chill until ready to serve.  

Serves 6 - 8.

Saturday, June 11, 2016

Shrimp Tostadas™

This is perfect for summer or anytime. I've used a grill pan, but this is also great on the outdoor grill as well.

1 - 1 1/2 lb shrimp approx
1 lime: juice and zest
1/8 - 1/4 tsp each: salt, pepper (to taste)
1/8 tsp red pepper flakes (optional)
4 - 6 T olive oil
1 tsp Worcestershire sauce
1 T. tequila (optional)
1 - 2 cloves fresh garlic crushed
 1/4 tsp fresh parsley or cilantro
 8  - 12 corn tortillas
3/4 - 1  c each: shredded lettuce, shredded cheese, diced tomatoes, diced onions
1/3 - 1/2 c sour cream or Greek yogurt
1 can pinto beans

Combine: some of the oil, herbs, salt, pepper, shrimp, lime juice, sauce. Toss to coat shrimp. Marinate for 15 - 20 minutes in refrigerator.

Heat saute pan to medium high heat lover heat to medium and add some of the oil. Fry 1 of the tortilla on 1 side for 1 - 3 min. Turn over tortilla and fry for 1- 3 min more or until crisp. Repeat process with remaining tortillas. Add more oil if needed. 

Open up can of beans and drain liquid. Pour beans into bowl. add oil, heat on microwave for 1 to 3 min or until warm. Remove beans from microwave, set aside. 

Heat grill pan to medium high heat. Lower heat to medium, and add shrimp. Cook shrimp on one side for 3 min or until it turns pink. Turn shrimp over and cook on remainder side for 3 minutes or until done.

To serve:  spoon some beans onto tortilla. Spoon some shrimp onto tortillas. Top with your favorite toppings, and enjoy.

Serves 4 - 6.

Saturday, June 4, 2016

Stoplight Spaghetti Salad™

 I call this stoplight salad because the colors in the salad remind me of a stoplight. This is perfect for a Detroit Grand Prix watching party, summer get togethers or anytime. 

1 package uncooked spaghetti
4 qrt. water
1 each: chopped yellow peppers, cucumbers
1 - 2 Roma tomatoes chopped
1/3 c. olive oil
1 T. fresh lemon juice
Lemon zest
1 - 2 cloves chopped, crushed fresh garlic
1/4 tsp. pepper
1/2 tsp. salt divided
Pinch red pepper flakes
1/2 - 1 tsp. dried or fresh: parsley
1/4 tsp. oregano

Cook spaghetti, water and 1/2 of the salt according to package directions. Drain spaghetti in a colander and place in large bowl.

Rinse chop and seed if needed vegetables, add to the bowl with spaghetti.
Rinse and chop herbs.

Peel, rinse, crush and chop garlic, set aside.

Zest and juice lemon, set aside.

In a cup combine: oil, lemon juice, lemon zest, herbs, garlic, remainder of salt, pepper, red pepper flakes. Mix with a clean fork. Pour over spaghetti salad. Toss to coat. 

Place in refrigerator to chill until ready to serve. 

Serves 6 - 8.

Saturday, May 28, 2016

Honolulu Sundaes™

This is a great dessert for summer. 

I've used a grill pan, but this will also work for an outdoor grill. 

I've used peanuts, but you can also use walnuts or even macadamia nuts. 

For those with nut allergies. omit the nuts and coconut.

4 pineapple rings
1 - 2  T vegetable oil
1/2 - 1 tsp each: cinnamon sugar, dark or spiced rum (optional)
1/3 - 1/2 c. each: chopped peanuts, shredded coconut (optional)
non stick cooking spray

Preheat oven to 350 F. 

Spray cooking sheet with non stick spray.  

Arrange peanuts and coconut on baking sheet

Turn off oven. Place baking sheet in oven.

 Let cooking sheet stay in oven for a few minutes to toast coconut and peanuts. 

Keep an eye on them so that they won't burn. 

Remove baking sheet from oven and set aside.

In a cup combine oil and rum.

Brush both sides of pineapple rings with oil. 

Use a spoon to sprinkle cinnamon sugar over both sides.

Heat grill pan to medium high heat, lower heat to medium.

Place pineapple rings on grill pan.  Grill for 2- 5 min on one side. 

Flip over and grill for 2 -  5 min more.

Remove pineapple rings from grill and arrange in a dessert dish. 

Arrange your favorite ice cream over pineapple. Top with peanuts and coconut if desired.

Serves 4.

Saturday, May 21, 2016

Brown Eyed Suzannes™

This recipe will put you in the winners circle at any race watching party or anytime.

This is my version of the Preakness classic.

4 - 6 oz vodka
2 - 3 c. each: orange juice, pineapple juice
2 oz. triple sec. 
1 orange sliced 

Fill pitcher with ice. 

Add vodka, orange juice, pineapple juice, triple sec, to pitcher. Mix with wooden spoon. Place in refrigerator until ready to serve. 

For kiddies: omit vodka.

To serve: pour into glasses over ice and garnish with orange slices.

Serves 4 - 6.

Monday, May 9, 2016

Queen For a Day Mini Quiches™

This is a classic dish from France.

It's perfect for Mothers Day, company or anytime.

1 pkg. prepared pie crust
6 eggs
1/8 - 1/4 tsp. each: salt, pepper
1/2 - 1 Tsp fresh or dried parsley
1/2 c. each: shredded cheddar cheese, onions, chopped ham
nonstick cooking spray
1- 2 cloves fresh garlic, chopped
pinch red pepper flakes
1/8 - 1/4 c. flour (enough to flour work board and rolling pin)

Preheat oven to 375' F.

Spray muffin tins with nonstick cooking spray. 

Sprinkle some flour onto work board, and rolling pin. Roll out dough to desired thickness.

With a wide mouth rimmed glass, cut 6 circles from pie crust. Place pie crust circles into muffin tin. Repeat process with remaining pie crust.

Crack 6 egg into large mixing bowl. With a whisk, mix eggs for 20 - 30 sec or until beaten.

Peel, rinse and chop onions and garlic.

Chop ham.

Add onion, ham, cheese, spices and herbs to eggs. mix slightly.

With a 1/8 measuring cup scoop egg mixture into muffin tins. 

Place muffin tin in oven and bake for 20 - 30 min approx or until done. Keep an eye on them so that they don't burn. 

Remove from oven and let cool slightly.

Serves 4 (3 each).

Saturday, April 30, 2016

Spring Lasagna ™

This recipe is great for spring. Enjoy!

1 - 1 1/2 lb each: Ricotta cheese, Mozzarella,
1 package lasagna noodles (no boil or regular)
Non-stick cooking spray
6 c pasta sauce, to taste (my recipe or jar)
1/4 tsp pepper
2 eggs (optional)
1 - 2 c . each: chopped onions, sliced portabella mushrooms, baby spinach, sliced zucchini.

Preheat oven to 375' F.

Cook lasagna noodles according to package and drain, set aside. If using no boil noodles, omit this step. 

Rinse, peel and chop onions. 

Rinse and cut zucchini in half lengthwise, and cut into slices. 

Clean and slice mushrooms. 

Rinse, dry and snip stems from spinach leaves.

Place ricotta cheese in mixing bowl add two eggs, and combine well.

Spray baking pan with non stick cooking spray. Take 1/2 - 3/4 cup of tomato sauce and spread on bottom of baking pan.

Layer 1/3 of noodles overlapping each other in bottom of baking pan. Spread 1/3 of sauce over noodles. Arrange 1/2 of ricotta cheese mixture, 1/2 of the vegetables, 1/3 of mozzarella cheese over sauce

Top with 1/3 noodles and repeat previous layering process. 

Set aside 1 c of sauce. Top with remaining noodles. Layer 1 c of sauce, remaining mozzarella cheese over noodles.

Cover lasagna with foil and bake for 40 min - 1 hr.

Makes 10 serving.

Saturday, April 16, 2016

It Won't Break Your Bank Pizzas ™

If you're feeling broke from April 15th., this pizza will be easy on your wallet. This also great for watching the game, a snack for the kids, lunch, and even for company. 

1 pkg. canned refrigerator biscuits
1/2 - 1 c. each: pizza sauce, shredded mozzarella cheese, chopped bell pepper, chopped onion, sliced halved pepperoni, chopped mushrooms, chopped tomatoes
1/8 - 1/4 c each: chopped olives, chopped anchovies, chopped ham, olive oil, flour
Non stick cooking spray
1 - 2 cloves chopped garlic
1/4 tsp. each: basil, parsley, oregano
1/8 tsp each: salt, pepper, lemon juice
pinch red pepper flakes

Preheat oven to 375' F

Rinse, peel, seed, chop vegetables and garlic.

Slice pepperoni. Chop ham, anchovies and olives. 

Spray cooking spray on 2 - 3 baking sheets.

Open up can of biscuits. Sprinkle enough flour onto work board, rolling pin and your clean hands so that dough doesn't stick.

Roll out biscuit dough to desired thickness. Place dough onto baking sheet, Repeat process with remaining biscuits.

In a measuring cup, mix together oil, juice, salt, pepper, herbs with a clean fork. 

With a pastry brush spread oil mixture over both sides of crust.

With a spoon spread tomato sauce over pizza crusts. 

Here's where the fun begins, get creative. Put whatever toppings you want on your pizza. 

When finished place pizzas in oven to cook for 12 - 18 min. or until done. Keep an eye on them so that they don't burn. 

Serves 10 mini pizzas.

Saturday, April 9, 2016

Opening Week Oven Fries™

 What's more American than baseball, apple pie and french fries. This is perfect for watching the game or anytime.

6 medium to  large potatoes
Non stick cooking spray
1/4 tsp. each: salt, pepper, dried parsley
1/4 - 1/3 c. oil
Pinch each: turmeric, chili powder
1 clove fresh garlic, smashed and chopped

Preheat oven to 425' F.

Spray baking sheets with cooking spray.

Rinse and pat dry potatoes, set aside.

In a measuring cup combine oil, herbs and spices. Mix well with a fork, set aside.

On a clean cutting board, carefully cut potatoes into fries and place in a large mixing bowl.

Pour oil mixture over potatoes and toss to coat.

Spread potatoes over baking sheets and place in oven to cook.

Cook fries 30 - 40 minutes or until brown. Halfway through cooking, remove sheets from oven and turn fries over on other side. Place sheets back in oven to continue cooking. Keep an eye them, so that they don't burn.

Remove baking sheets from oven when done, and let drain a paper towel lined plate for a few minutes.

Serve warm with your favorite dipping sauce.

Serves 6.

Thursday, March 31, 2016

Think Spring Vegetable Soup™

Another soup recipe? This is perfect for when you're feeling under the weather, but yet want something light. I've used  low sodium chicken broth, but you can also use vegetable broth too.

6 - 8 c. low sodium chicken broth
1/8 - 1/4 tsp each: salt, pepper (adjust to taste)
Pinch crushed red pepper flakes (optional)
1- 2 each: celery stalkscarrots diced
1 onion peeled and diced
1/2 - 1  tsp. each: dried or fresh parsley, diced fresh ginger root
1/2  leek white and some green parts diced
2 - 4 cloves fresh garlic, crushed and chopped
1 potato diced

Peel, rinse and dice onion. 

Rinse and cut tops and bottoms of carrots  celery, leeks.  Rinse and dice potato. 

Peel crush and chop garlic. 

Combine broth, salt, pepper, red pepper flakes, vegetables, herbs into a stock pot.

Bring pot to a boil over high heat. Boil for 10 minutes.  Reduce heat to low and let simmer covered for 45 min. - 1  1/2 hr approx. , stirring occasionally. 

Serves 6 - 8.

Friday, March 25, 2016

Spring Cabbage Soup™

This is perfect for the early days of spring.

8 c low sodium beef broth 
2 c. stewing beef (cut into chunks)
1 pkg. frozen mixed vegetables
1 - 2 cans (14.5 oz) can diced tomatoes
1 c chopped onions
1/8 - 1/4 tsp each ground black pepper, salt 
Pinch  crushed red pepper flakes
1 - 2 clove garlic crushed and diced
1/2  - 1 tsp dried parsley (adjust to taste)
1/2 head cabbage chopped

In a large pot combine ingredients. Bring to a boil for 10-15 min. Reduce heat and let simmer for 1- 2 hours, stirring occasionally.

Serves 8.

Saturday, March 12, 2016

Cousin Kims 6 Layer Dip™

This is great for a get together or anytime. You can adjust amounts needed. 

1 - 2 cans refried beans
1/4 - 1/2 c. sliced pitted black olives
1/4 tsp chopped cilantro 
1 - 2 c. each: sour cream, guacamole
1 package shredded mexican cheese
1 - 2 c jarred salsa (optional)

In a baking dish spread a layer of refried beams. 

Top beans spread a layer of guacamole.

Smear evenly a layer of sour cream over guacamole. 

Pour a layer of salsa over sour cream, spread evenly. 

Sprinkle shredded cheese over top of salsa. Top with a layer of black olives. 

Garnish dip with cilantro if desired.

Serve with tortilla chips. 

Serves 8 - 10

Friday, March 4, 2016

Rewind Beef Soup™

This is a great way to use leftovers. 

I've used leftovers from a beef roast, but if you don't have any you can cut up beef strips. I've also used fresh carrots and potatoes, but if you have any leftover cooked carrots or potatoes you can use those instead.

8 c low sodium beef broth 
2 c.  cooked beef chopped
2 medium each: carrots, celery, chopped
1 medium each: onion, potato chopped
1/8 - 1/4 tsp each: black pepper, salt 
Pinch of crushed red pepper flakes
1 c. chopped acorn or butternut squash
1  - 2 garlic cloves crushed and chopped
1/2  - 1 tsp fresh or dried parsley (adjust to taste)

In a large pot combine vegetables, beef, broth, salt, pepper, parsley and garlic. Bring to a boil for 5 - 10 min. 

Reduce heat and let simmer on low for 45 min - 1 1/2 hrs, stirring occasionally

Serves 8.

Saturday, February 27, 2016

Apple Cheddar Bites™

This is a perfect appetizer for an awards party, get together or anytime. I've used honey for this recipe but you could also use a vegan or dietetic sweetener. 

I've also used cheddar cheese for this recipe but you can use a vegan cheddar cheese as well.

1 pkg. pre made pie crust
Non stick cooking spray
1 - 2 apples cut up
1 tsp. honey
1/8 - 1/4 tsp each: salt, pepper
Pinch each: cinnamon, red pepper flakes
1 - 2 oz. shredded cheese
1/8 -1/4 c. flour (enough to flour work board and rolling pin)

Preheat oven to 350°.

Spray 1 muffin tin (12 muffins) with nonstick cooking spray. 

Remove package of pie crust from refrigerator. Let it set out a few minutes to warm up. This will make it easier to roll out.

Flour work board and rolling pin with some of the flour. 

Remove pie crusts from package. 

Use rolling pin to roll out pie crust to desired thickness. Use a wide mouth glass to cut 6 circles from crust. Place crust circles into 6 muffin cups. Repeat process with other pie crust. 

Rinse, core and cut 1 apple into bite size pieces. If needed, prepare other apple.

In a bowl combine, apple, salt, pepper, cinnamon, honey, pepper flakes, mix well to coat. 
Place 1 tsp. approx. of apple mixture into each muffin cup. 

Top each muffin cup with the shredded cheese. Place muffins tin into oven and bake or 20 - 30 minutes or until pie crust is golden brown. Keep an eye on it so that it doesn't burn. 

Remove muffin tin from oven and let cool.

Serves 4 ( 3 each). 

Sunday, February 14, 2016

Razzle Dazzle Raspberry Croissants™

This is a great dessert for date night or anytime. I've used fresh raspberries but you can use frozen if fresh raspberries are not available.

6  Croissants 
1 1/2 qt (6 c.) fresh raspberries
1  1/4 c. sugar regular or dietetic
2 - 3 T. cornstarch
1 qt. whipping cream 
1 1/2 tsp. vanilla extract

Beat whipping cream with a hand mixture until stiff, While beating add vanilla and 1/4 c sugar. When done mixing keep cool in refrigerator until ready to serve.

Set aside some berries for garnish. Cover rest of berries in saucepan with water. Add sugar, cornstarch. Bring to a boil, reduce heat, Reduce slightly for a few minutes. When finished cooking let cool.

To serve: cut croissants in half. Take 1/2 of a croissant on a plate. Top croissant with whipped cream. Top the cream with the cooked raspberries. Garnish with reserved raspberries. 

Serves 12.

Tuesday, February 9, 2016

Blame It On Mardi Gras Shrimp Creole™

You don't have to go to Mardi Gras to enjoy this recipe. 

1 - 1  1/2 lb. pre cooked shrimp
1 can organic diced tomatoes 
1/8 - 1/4 tsp. each: salt, pepper, Worcestershire sauce
1/4 c. dry white wine, or vermouth (optional)
2 - 3  T. each: olive oil, butter
1 each: medium onion, bell pepper chopped
2 - 3 celery stalks chopped
1 - 2 cloves crushed, chopped garlic
Pinch each: red pepper flakes, cayenne pepper

Seed, rinse and chop pepper. 

Rinse and chop celery, set aside

Peel onions and garlic. Crush and chop garlic, chop onions, set aside. 

Thaw shrimp if needed.

Heat saute pan over medium high heat, lower heat to medium, add oil and butter. Add onions, garlic, bell pepper, celery, pepper, half of salt, red pepper flakes. Cook for 5 - 8 minutes or until onions are tender. Add tomatoes, Worcestershire sauce, rest of the salt, cayenne pepper. Carefully add wine and cook for 6 - 10 minutes or until tomatoes are reduced slightly. 

Add shrimp and cook for 3 - 5 min more or until shrimp is heated. 

Serves 4- 6.

Saturday, February 6, 2016

Virgin/Bloody Mary ™

This is my version of a Bloody Mary. This is perfect for game day or anytime. Enjoy!

46 oz, jar vegetable or tomato juice (regular or low sodium)
1 - 2 tsp. : lime juice, T
abasco sauce (to taste),
1/4 - 1/2 tsp. each: Worcestershire sauce horseradish (prepared)
1 clove diced garlic (optional)
4 - 6 celery stalks (garnish)
1 lime cut into wedges (garnish)
4 - 6 oz vodka (Bloody Mary)

Juice 1 lime.

Peel, dice garlic, clean celery, cut 1 lime into 6 wedges, set aside.

In a pitcher combine garlic and remaining ingredients over ice.

Pour in glasses, Garnish with celery and lime wedges.

Serves 4 - 6.

Saturday, January 23, 2016

Oh So Savory Scones™

Winter is a great time for tea. And what goes better with tea than scones. This is a great recipe for tea time, brunch, watching your favorite PBS drama or anytime.

3 -  3  1/4  c. flour approx.  (regular or gluten free)
2 eggs
1 c. milk
1 1/2 sticks butter, cut into pieces
1/4 - 1/3 c sugar (regular or dietetic)
5 tsp. baking powder
1/8 - 1/4 tsp each: salt, pepper
1/2 tsp. - 1 T each: dried parsley, dried chives, Parmesan Cheese, 
lemon zest
1- 2 clove garlic, crushed and chopped
non stick cooking spray

Preheat oven to 400°. Spray non cooking spray onto 1 to 2 baking sheets.

Crack 1 egg into bowl and whisk slightly. Set aside. This is the egg wash.

Crack one egg into a small bowl, beat slightly. Add milk, mix slightly.

Crush and chop garlic. 

Zest lemon

Remove butter from refrigerator and cut into small pieces. 

In a large mixing bowl combine: 3 c. of the flour, sugar, salt, pepper, garlic, herbs, baking powder, lemon zest, cheese.

Add butter and incorporate into flour mixture with pastry cutter.

Add egg milk mixture and work into flour until the flour is all wet. Be sure not to overwork dough. 

With very clean hands, sprinkle remaining flour onto your hands, rolling pin and work board so that dough doesn't stick. 

With your floured hands knead lightly and form dough into a ball. Place dough ball onto work board.

With a rolling pin, roll dough out to 1/2 inch thickness. 

With a clean knife, cut dough into 8 wedges and place on greased baking sheet.

Brush both sides of dough with remaining beaten egg and place in oven. Bake for 15 min. approx. or until golden brown. 

Remove pan from oven when done and let cool.

Serves 8 

Friday, January 15, 2016

Recipe To Help Flint

Once again, we are all reminded that life can be fleeting and when disasters strike, it affects us all.

Prayers, thoughts for the residents of Flint as they continue to deal with the aftermath of a water crisis. Everyone deserves to have access to safe water. 

On the left side of this website are links to some organizations under the heading of Recipe To Pay It Forward. These organizations may be helping in the relief efforts. Any help would be greatly appreciated.

You can go to for more information.

Thank you for making a difference.

Tuesday, January 5, 2016

No Beans About It Soup™

If you have a ham bone left over from the holidays, this is a great recipe to use it with.

1 large ham bone with meat on it, or 2 c. cooked ham chunks
4 cans great northern beans drained 
1/2 each: carrot, celery, medium onion diced
1/8 - 1/4 tsp. each: salt, pepper
3 c. water
4 c. low sodium chicken broth

Heat a stock pot over medium high heat, lower heat to medium, add ingredients and half of the chopped onions. Cook for 45 min. - 1 hr. approx., stirring occasionally until done. 

To serve: scoop soup into bowls with a ladle. Top soup with remaining onions and ketchup if desired. 

Serves 6 - 8.