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.

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.

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, Tabasco 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)
Ice

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.

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 

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 www.flintwaterinfo.com for more information.

Thank you for making a difference.

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

Ketchup 

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.

Mexican Roll Ups™

Need a quick appetizer for your get together, game night or anytime, this recipe is for you. 

1 c. cream cheese softened
1/2 c sour cream
5 green onions chopped
1/4 c. picante sauce, or jarred salsa
4 - 6 flour tortillas
1 T. Lime juice
1/8 - 1/4 tsp each: salt, pepper, granulated garlic. 

In a mixing bowl combine cream cheese, sour cream, green onions, salt, pepper, garlic, lime juice, mix well. 

Spread a thin layer over the tortillas. Roll the tortillas up. Trim off any ragged edges with a knife.

Wrap rollup in plastic wrap or wrap paper and place in refrigerator for several hours or overnight to chill. 

When ready to serve, remove from refrigerator and cut into pieces.  Serve with the picante sauce.

Serves 4 - 6.