Sunday, June 4, 2017

Avocado Cilantro Lime Dressing

Serves 16
1 ripe avocado (skin removed and diced)
1 bunch cilantro, stems removed & roughly chopped
1/2 cup light mayonnaise
3/4 cup reduced fat sour cream
1/4 cup fat free milk
Zest of 1 lime
1 limes, juiced
1/2 tsp salt (more or less to taste)
1 teasp. pepper (more or less to taste)
1 teasp. garlic powder (more or less to taste)
1 teasp. onion powder (more or less to taste)

1.Combine all ingredients in a blender, food processor, or bullet
2.Blend until smooth, adding in more milk if too thick
3.Pour into airtight container and refrigerate for at least 1 hour before serving
4.Serve & ENJOY!!
good on salads, tacos, burritos and as a dip!!

Sunday, April 30, 2017

Salted Caramel Sour Cream Cake

1 box of White Cake Mix
1 (12 oz) jar of Caramel Sauce/Ice Cream Topping
1 (16 oz) container of White Frosting
1/2 cup of Sour Cream
Sea Salt for sprinkling

Mix the batter according to the box instructions, and then stir in the Sour Cream. In a greased 9x13 pan, pour the batter and bake the cake according to the box directions…

Let it cool and gently poke some holes in it with a fork…

Pour half the jar of Caramel Sauce over the poked cake…

Spread it around and let it sit for 5 minutes…

While it’s soaking up the caramel, grab a medium bowl and make the Frosting. Mix the rest of the Caramel Sauce with the While frosting and frost the cake. (can save just a little to drizzle over the top of frosted cake

Sprinkle cake with sea salt …that’s what makes this cake

Friday, February 10, 2017

Pasta House Salad copy cat

This is one of my favorite salads!!! Great for a potluck or Church dinner!!

1 head iceberg lettuce
1/2 head romaine lettuce
1 red onion (thinly sliced)
1 small can artichoke hearts in water (drained and crumbled into fourths)
1/4 cup grated Parmesan cheese
1 tomato (diced)


4 tablespoons corn or vegetable oil
1 tablespoon olive oil
2 tablespoons red wine vinegar
salt and pepper, to taste


In large bowl, combine the following: Break head of iceberg lettuce into quarters separating the layers. Break romaine lettuce into thirds. Add sliced onions, artichoke hearts, and grated parmesan. Toss and chill.

Pour dressing on a few minutes before serving--if you do it too far in advance the salad will wilt. Toss well before serving.

Thursday, January 5, 2017

Cabbage Sausage and Noodles

  • 12 oz.kielbasa or sausage, sliced (I use Turkey sausage)
  • 2 tablespoons olive oil, divided
  • 1/4 cup salted butter
  • 1/2 onion, diced
  • 1/2 head cabbage, chopped (approx. 6-7 cups)
  • 1 cup frozen peas
  • 8 oz uncooked egg noodles (or more)
  • salt and fresh ground black pepper to taste
  1. Cook noodles according to package directions, drain and set aside.
  2. In a large saucepan, heat 1 tablespoon olive oil. Cook sausage until lightly browned.
  3. Add remaining olive oil, butter and onion. Cook until softened, about 5 minutes.
  4. Add cabbage. Cook until tender (10-15 minutes). Stir in peas, noodles and salt & pepper. Cook 2-3 minutes or until heated through.
  5. All these measurements are approx. you and add more or less of any of the ingredients to your liking or depending on how may you're feeding 

Thursday, November 24, 2016

Easy Oatmeal Lacy's Cookies

A Light, delicate tasty cookie

1/2 cup sugar
Dash of salt
1 stick butter; softened
1/2 tsp vanilla extract
1 1/2 cups Quick cooking rolled oats
Heat oven to 375. Grease cookie sheets. In medium size bowl, beat butter, sugar, salt and vanilla until light and fluffy. Stir in oats; mix well. (Dough will be crumbly). Drop by teaspoon 2" apart onto greased cookie sheet. Flatten slightly. Bake at 375 for 7 - 9 mins. or until golden around edges. Cool for 2 minutes. Remove from cookie sheet and allow to cool completely on cooling rack.
Makes approx 3 dozen.

Thursday, September 1, 2016

Sweet Broccoli Salad

This so good!! I could and have made a meal out of it!! Lighter version in parentheses

1/2 pound bacon
5 cups small broccoli florets  (chopped into very small pieces)
1/3 cup onion diced into tiny pieces
1 cup mayonnaise (Light or fat free)
1 tablespoon cider vinegar
1/4 cup sugar ( or sugar substitute)
3/4 cup raisins or craisins or dried cherries
1/2 cup sliced almonds or sunflower seed kernels

In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.

Just before servings, fold in the almonds /sunflower kernels and the bacon pieces. Serve immediately.

Friday, August 5, 2016

Seasoned Ritz Crackers

1 stick melted butter,
1 packet Ranch dressing mix,
¼ c. grated Parmesan,
1 tbsp. red pepper flakes
1 tsp. garlic powder.
1 box Ritz crackers


Toss box of Ritz crackers with all 5 ingredients onto a baking pan.
Bake in a preheated 300 degree oven for 15 minutes
Take out and Savor the Flavor!

Tuesday, July 26, 2016

Pecan Pie Cobbler

1 Box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
... 2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired
1. Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.
2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

Thursday, July 21, 2016

Slab Peach Pie


  • 1/8 teaspoon kosher salt
  • 3/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 2 tablespoons cornstarch
  • 6 cups fresh sliced peaches
  • 2 tablespoons lemon juice
  • 2 rectangular pieces of pie dough rolled out to approximately 11×14-inches*(I used premade pie crusts )
  • 1 egg, beaten


  1. Heat oven to 400-degrees F. Position oven rack in bottom third of oven.
  2. In large bowl, whisk together brown sugar, cornstarch, cinnamon, ginger and salt. Add peaches and lemon juice; toss to coat. Set aside.
  3. Fit one piece of pastry dough into an ungreased 9x13x1-inch sheet pan (quarter sheet pan). Allow access overhang. Do not trim. Pour peach filling into crust and spread evenly.
  4. Place remaining piece of dough on top.** Pinch edges of two crusts together to seal, tuck under any extra pastry crust, as needed. Use a knife to cut vents across top of pie crust.
  5. Brush crust with beaten egg. Optional: evenly sprinkle top with about a tablespoon of sugar.
  6. Bake for 35-40 minutes, until bubbly and golden brown. Remove from oven and set aside to cool completely before slicing. Serve with vanillia icecream

Tuesday, July 12, 2016

Death By Chocolate Fudge Bundt Cake

  • 1 (18.25 oz.) chocolate cake mix
  • 1 (3.4 oz.) package instant chocolate pudding mix
  • 2 cups sour cream or plain greek yogurt
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1/2 cup water
  • 2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees. 
Grease and flour a 10-inch bundt pan
In the bowl of a stand mixer, beat all ingredients (except chocolate chips) until well blended  
Fold in chocolate chips.
Spoon batter into prepared pan.(it will be thick) 
Bake for 50 minutes to 1 hour. Mine needed an hour
Cool for 15 minutes in the pan before turning out onto a wire rack to cool complete

Sunday, July 10, 2016

Lemon Blueberry Bundt Cake W/ Lemon Glaze

This was my oldest Grandson Cole's first ever cake to make... using blueberries that we went and picked easy to make... he did a great job ..
  • 3 large eggs
  • 1/4 cup granulated sugar
  • 1/3 cup canola, corn, or safflower oil
  • 1 cup sour cream or plain greek yogurt
  • Juice and finely grated zest of 2 lemons (about 1/4 cup juice)
  • 1 box (18.25 ounces) yellow cake mix with pudding in the mix
  • 2 cups fresh cleaned blueberries (dusted in flour so they don't sink)
Grease and flour a 10 to 12-cup Bundt cake pan or 10-inch tube cake pan. Heat the oven to 325° for a dark pan, 350° for a light-colored pan.
In a mixing bowl with an electric mixer, beat the eggs with the sugar until light; beat in the oil, sour cream, lemon juice, and lemon zest. Continue beating until smooth.
With the mixer on low speed, slowly blend in the dry cake mix. Turn the mixer to high and beat until well blended.
put a few blueberries in the bottom of pan add 1/2 the batter add 1/3 of remaining blueberries, topped with remaining batter and remaining blueberries, smoothing the top.
Bake for 50 to 60 minutes, or until a toothpick comes out clean when inserted into the cake.
Drizzle with lemon glaze. (recipe below)

Lemon Glaze
2/3 cup sifted confectioners' sugar
2 tablespoons lemon juice, fresh
1 teaspoon grated lemon rind
Put the sugar in a small bowl.
Add lemon juice and rind.
Whisk together until smooth and well blended.
 Drizzle over lemon pound cake or any other cake.

Thursday, February 11, 2016

Best Ever Meringues

These are by far the best tasting meringues I have ever eaten... and with using Jello the flavors are endless!!!


  • 4 egg whites, room temperature
  • 1 Tbsp white vinegar
  • 1 Tbsp corn starch
  • 1 cup granulated sugar
  • 3 Tbsp JELL-O gelatin powder (I used blue raspberry flavor)


  1. Preheat oven to 200°F. Line two baking sheets (or one large with parchment paper. Set aside.
  2. In a clean, dry mixing bowl, whisk egg whites with electric mixer until foamy (about 30 seconds).
  3. Add in vinegar and corn starch and continue to beat for about a minute, as soft peaks begin to form.
  4. Slowly add in sugar a little at a time, while mixer is on high, and continue beating while adding in gelatin powder. Beat until stiff peaks form (about 1-2 minutes).
  5. Fill pastry bags with meringue and pipe onto the parchment paper in swirls (using your favorite tip). Place in oven and bake for 90 minutes. Turn oven off and leave in oven for several hours or overnight.Mine were ready in about and hour 
  6. Store in an airtight container (if they last that long)

Sunday, May 10, 2015

Banana Bread Bars with Browned Butter Frosting

These are Awesome... My Aunt Sandy made these for my 61st birthday when we were on vacation in Cali.... The browned butter frosting is just perfect for this banana bread!!! This is a definite keeper!! 

1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)

Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk
1. Heat oven to 375F. Grease and flour
15x10-inch jelly roll pan. For the bars, in
a large bowl, beat together sugar, sour
cream, butter, and eggs until creamy.
Blend in bananas and vanilla extract. Add
flour, baking soda, salt, and blend for 1
minute. Stir in walnuts.

2. Spread batter evenly into pan. Bake 20
to 25 minutes or until golden brown.

3. Meanwhile, for frosting, heat butter in
a large saucepan over medium heat until
boiling. Let the butter turn a delicate
brown and remove from heat

4. Add powdered sugar, vanilla extract
and milk. Whisk together until smooth (it
should be thicker than a glaze but thinner
than frosting). Using a spatula, spread
the brown butter frosting over the warm
bars (the frosting will be easier to spread
while the bars are still warm)

Monday, March 9, 2015

Easy Rustic Apple Pie

This pie is soooo yummy and soooo easy. You can whip this up and have it out of the oven in less than 45 minutes!!


1/4 cup butter
1 cup brown sugar (DO NOT PACK)
2 refrigerated rolled pie crusts, such as Pillsbury
One 21-ounce can apple pie filling
2 tablespoons cinnamon sugar
Preheat the oven to 400 degrees F.

Melt the butter in a 9-inch cast-iron skillet; set aside 1 tablespoon of the melted butter for the top crust. To the melted butter, add the brown sugar and melt them together on medium heat, about 2 minutes. Remove from the heat and line the skillet with one of the pie crusts. Pour the apple pie filling over the crust and sprinkle with 1 tablespoon of the cinnamon sugar. Use the second pie crust to cover the filling. Brush the top with the reserved melted butter, then evenly sprinkle the remaining 1 tablespoon cinnamon sugar on top. Cut some slits in the middle of the pie. Bake for 30 minutes. Serve hot, topped with a scoop of Ice Cream

Thursday, February 19, 2015

Breakfast Danish

I got this recipe from a friend back in the 80's it is soooo good and easy you will never buy danish again...

part 1
preheat oven to 350 degrees
1 cup flour (sifted)
1/2 cup cold butter (margarine or shortening can be used)
2 Tblsp. water
Put flour into bowl and cut in butter . sprinkle with 2 tblsp of water and mix with a fork . form into a ball and divide in half. On a cookie sheet pat dough with hands into two long strips 12"x3" should be 3 inches apart

part 2

1/2 cup butter (margarine or shortening can be used)
1 cut water
1 teasp almond flavoring
1 cup flour (sifted)
3 eggs
In a saucepan, combine butter, water, and bring to a rolling boil, remove from heat and  stir in almond flavoring. Add flour a little at a time to prevent lumping. Add eggs one at a time beat each until smooth.
Divide in half and spread evenly over the strips.

Bake for about 60 minutes until top is crisp and lightly brown.
remove from oven and let cool.

Cream Cheese Frosting
4 oz cream cheese
2 Tblsp milk
1 1/2 cups powdered sugar (enough to reach a spread consistency

Mix with electric mixer until smooth. Spread on top of cooled danish top with nuts.
you can also top with canned pie filling

Photo to come....

Monday, February 16, 2015

Cupcake Shop Cupcakes!!


1 box cake mix (any flavor) )I used Red Velvet)
1 cup sour cream
1 cup vegetable oil)
1 package instant pudding mix ( chocolate for devil's food/chocolate cake mix vanilla for white/yellow cake mix,)
4 eggs, room temp. (lightly beaten)
2 teasp vanilla extract
1/2 cup milk


Preheat oven to 350.
In a large bowl, beat together ALL ingredients for 2 minutes scraping down the sides.
With an ice cream scoop, scoop out cupcake batter into cupcake liners so that they are 3/4 full or a little less.
Check doneness at 15 mins. (Mine took 25 minutes) check with toothpick, if it comes out clean, they are done)
Yield 24-30 Cupcakes (depending how full you filled the liners)

Buttercream Frosting


1 cup shortening
1/2 cup of salted butter
1/4 cup milk
1 tsp. almond extract
4+ cups powdered sugar
food coloring (optional)

Beat the shortening and butter on high for 3-4 minutes or until it is creamy/fluffy.
Turn the mixer off and SLOWLY add 1 cup of the powdered sugar at a time
Mix on low until combined, then beat on high for a minute.

*Be sure to taste the frosting in between adding the sugar/creamer to get it the way you want it to taste.
Turn off of the mixer and add the milk.
Mix on high and beat until fluffy (about 4-5 minutes).
Add the Almond extract and beat 1 more minute. Add food coloring if desired

Cake Mix Biscotti

This has got to be the best biscotti recipe I have ever tried!! Great texture, not break your tooth hard like some recipes I've tried. I used a spice cake to make mine and dipped in Wiltons Pumpkin spice candy melts. I think they are seasonal because I can't find them now so you can just use any kind of candy melts or none at all... you can make these out of any flavor of cake mix just make sure it doesn't have pudding in the mix. The variations are endless. Give them a try, you won't be sorry!

1 (18 ounce) box cake mix, your choice of flavor... avoid those with pudding in the mix
1 1/2 to 2 cups flour, add until not too sticky to handle
4 large eggs room temperature 
12 cup margarine or butter, melted
2 teaspoons vanilla extract, substitute with whatever suits the cake mix flavor 
34 cup nuts (optional)
34 cup chocolate chips or cinnamon chips or any other flavor chips you might want to use.


  1. Preheat the oven to 350F degrees.
  2. Pour the cake mix into a mixing bowl. Stir in 1& 1/2 cups flour.
  3. Make a well in the center and add the eggs, margarine and vanilla extract.
  4. With an electric beater mix on medium speed for 2 to 3 minutes until the dough does not stick to the sides of the mixing bowl. It will look and feel like play dough! this is where you add more flour if you need it.
  5. On a lightly floured board, divide dough into two halves.
  6. Pat and form each half into a log about 1" thick.
  7. Put onto a lightly sprayed cookie sheet or on parchment paper on cookie sheet
  8. Flatten the top of each cookie log until it is about 3" wide.
  9. Bake for 20 minutes.
  10. Remove baking sheet from the oven and let stand for 10 minutes.
  11. Reduce oven temperature to 325 and do not turn off.
  12. Gently slide one cookie log onto the counter or piece of parchment paper.
  13. Using a serrated knife or better still an electric carving knife, slice each log across the width into 3/4" slices.
  14. Place cookies cut side down back onto the baking sheet and return them to the oven for another 10 minutes turn over and bake another 10 minutes
  15. Remove cookies to cooling rack to cool completely.
  16. Melt Wilton candy melts and dip bottom of biscotti put on rack to harden
  17. Store cooled cookies in an airtight container or freeze.
  18. Variations include:.
  19. PECAN BISCOTTI: butter pecan cake mix - chopped pecans - maple extract.
  20. APRICOT BISCOTTI: golden cake mix - chopped dried apricots - toasted slivered almonds - almond extract.
  21. CRANBERRY BISCOTTI: vanilla cake mix - chopped dried cranberries - toasted slivered almonds - almond extract.
  22. ORANGE SPICE BISCOTTI: spice cake mix - walnuts - grated orange zest.
  23. GINGER BISCOTTI: spice cake mix - walnuts - chopped crystalized ginger pieces.
  24. CHOCOLATE-CHOCOLATE BISCOTTI: chocolate cake mix - chocolate piece or chips, freeze first so they retain their shape during baking.
  25. LEMON ALMOND BISCOTTI: lemon cake mix - toasted slivered almonds.

Monday, June 2, 2014

No Bake Strawberry Short Cake

Monday, May 19, 2014

One-Pan Enchilada Pasta (from )

Friday, May 2, 2014

Raspberry Poppy Seed Vinaigrette

from my friend at  Jamie Cooks it up

Thursday, April 3, 2014

Slow Cooker Impossible Chocolate Brownie Pie {Lightened Up}

Healthy 3 cheese garden vegetable pizza with whole wheat crust

Thursday, March 6, 2014

Chocolate Covered Mint Patties

Slow Cooker Spiced Nuts Party Mix

Friday, February 21, 2014

Crunchy Corn Flake Chicken

Visit my friends at  for more great recipes

Thursday, February 20, 2014

Homemade Chicken Pot Pie

 MY OH MY this looks YUMMMMMY
from my friends @

Hot Crab Rangoon Dip with Sesame Wonton Crisps

 From my friends @

Monday, February 17, 2014

Sugar-Free Candied Peanuts .....Diabetic Friendly

A Nearly Foolproof Roasted Prime Rib

What an AWESOME Easter dinner this would make!!

Slow Cooker Breakfast Casserole

From my friends at  Please make sure to visit her Blog!! 

No-Knead Crusty Artisan Bread~

Cheeseburger Stuffed Mushrooms

Beef & Tater Tot Bake

37 Calorie Browines

Crock Pot Pork Roast with Vegetables and Gravy~

From my Friends at Go check Jamies blog

Sunday, January 5, 2014

New York Cheesecake with Salted Caramel Sauce

 I made this for CHRISTmas 2013... it is AWESOME!!! it's a keeper!!

New York Cheesecake with Salted Caramel Sauce


2 cups  finely ground graham crackers crumbs (about 30 squares) ( I buy the crumbs)
1/4 cup sugar
1/2 cup butter, melted (1 stick)

4- (8) oz blocks cream cheese, room temperature
1 cup sugar
4 eggs
1 1/2 tsp vanilla extract
1 cup sour cream

top with Salted Caramel Sauce (recipe below)

1. To prepare crust: 
In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch spring form pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides of the pan, use your finger or the smooth bottom of a glass. Refrigerate the crust while preparing the filling
2. To prepare filling: 
In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and the lemon zest. Blend in the sour cream. The batter should be well mixed, but not over beaten. (Over beating incorporates to much air and will cause the cake to puff when baking, then fall and crack when cooling.) Pour filling into the crust-lined pan and smooth the top with a spatula.
3. To prepare water bath: 
Set the pan on a double piece of aluminum foil and fold up the sides. This will prevent water from seeping into the seams of the spring form pan. Carefully set the cake pan in the large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.
4. Preheat oven 325, decrease oven to 300 bake for 1 hour 20 min. The cheesecake should jiggle, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cakes center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the insides of rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. De-mold and transfer to a cake plate. Slice the cheese cake with a thin non-stick knife that has been dipped in hot water and wiped dry after each cut. Or with a piece of dental floss

Salted Caramel Sauce
1 cup sugar
1/4 cup water
3/4 cup heavy cream
3 1/2 tablespoons butter
1 teaspoon kosher salt
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the butter, and salt and simmer at a low boil an additional 5-7 minutes until thickened to the consistency to of your liking. Transfer the caramel sauce to a dish or canning  jar to cool.
*Cook's Note: The salted caramel sauce will keep in the refrigerator up to 2 weeks. Reheat before serving

Friday, December 13, 2013

CHRISTmas Crunch
The perfect mix of sweet and salty!! YUMMMMM

1 lb white almond bark
1/2 cup peanut butter
4 cups (more if needed) broken pretzels pieces
1/2 cup Heath toffee pieces
kosher salt

melt almond park in double boiler stir in peanut butter. Add pretzel pieces and mix until all pretzels are coated. Spread thin on a cookie sheet covered with foil. Sprinkle with toffee bits and a very small amount of kosher salt use a spatula to smooth out ... put in fridge to harden for 15 to20 minutes. Break into pieces and store in a container.


Tuesday, August 27, 2013

Mexican ground turkey tortilla casserole

1 1/2 lb ground turkey 
1 can kidney beans drained and rinsed 
1 4oz can green chopped chiles 
1 28oz can diced tomatoes 
1 package of taco seasoning (can use low sodium) 
12 corn tortillas 
1/2 to 1 cup chopped onion (more or less to your taste)
1/2 cup chopped bell pepper 
2 cups reduced fat fiesta blend cheese (use whatever cheese you like)

 Preheat oven to 350ยบ. Brown ground turkey in large nonstick skillet with onion and bell pepper.
 Mix in beans, tomatoes, chiles and taco seasoning mix. Reduce heat; simmer 5 min. 
Spray 9 x 13 " baking dish with nonstick cooking spray. 
Place half of tortillas (6) in bottom of baking dish, overlapping. 
Spoon half of mixture evenly over tortillas, sprinkle with about 3/4 cup cheese (just guess lol). 
Cover with remaining tortillas and then remaining beef mixture. Top with cheese.
 Cover; bake 25 min.

Wednesday, August 21, 2013

Sicilian White Bread

2oz yeast
1 quart warm water
2 TBSP honey
1 lb flour
1/4 cup olive oil
3 TBSP salt
4 TSP garlic powder or fresh pureed garlic
2 lbs 8oz of Semolina flour or durum wheat
NOTE Semolina gives it more flavor!

1. Dissolve the yeast in the warm water. Mix the honey, flour, olive oil, salt, garlic and all but a handful of the durum wheat. Once the ingredients have formed a dough, continue to knead for about 10 minutes adding the remaining flour as necessary to form a smooth, soft dough.
2. Place the dough in an oil bowl and turn to coat with oil. Cover and let it rise in a warm place until double in volume.
3. Punch the dough down. Let rise again until it doubled in volume the second time.
4. Divide the dough into 4 equal pieces. Shape the pieces into loaves. put slights on the tops of them.
5. Let the loaves rise until they are 1 1/2 time the original size.
6. Bake at 410F using steam for the first 10 minutes until the loaves are golden brown.
NOTE: to create steam in your oven: place a cookie sheet or pot on the lower racks with water in it and allow you oven to fill with steam. The steam will give you a crispier crust

Sunday, August 18, 2013

Artisan bread recipe

the recipe and directions it's a combimation of 2 recipes but really really easy!!

make this recipe for the dough (from the 5 minute Artisan bread book)

3 cups lukewarm water (about 105 to 115 degrees)

2 tablespoons granulated yeast

1 ½ tablespoons kosher salt or other coarse salt

6 ½ cups unsifted, unbleached, all-purpose white flour (measure with scoop and sweep method scoop from the bag and level off with a knife)

Cornmeal or parchment for pizza peel

and follow the directions for mixing and baking from this site

you can make small loaves or big loaf like I can also use it for pizza dough...I made pizzas on the grill with this dough...turned out wonderful!!

No Knead Bread - A Rustic Loaf!
A website on how to bake great rustic crusty bread at home. Simple directions with pictures to guide you through the process

Taco Soup

This is an AWESOME Chili recipe so easy it can be made in a hurry... or cook your meat drain add it and all the cans and the 2 packets to a crockpot cook on low while you're at work yummy dinner when you get home!!

1 lb lean ground turkey or extra lean ground beef
1 pkg ranch dressing mix
1 pkg low sodium taco seasoning (McCormicks)
2 cans corn
2 cans red beans
2 cans pinto beans
2 cans kidney beans
2 cans of black beans (rinsed)
2 cans petite diced tomatoes or you can use Rotel tomatoes(if you want it more spicy) or any type of tomatoes you have..

you can add whatever combination of beans that you want I don't use black beans

Brown meat and drain run under water to rinse fat off. put in a large pot add remaining items and simmer for about 30 minutes...

cans are all green bean size cans... this freezes really well I freeze in individual 1.5 cup servings.