Monday, March 9, 2020

Party Sandwiches

Pimento-Cheese Sandwiches
1/2 lb. sharp yellow Cheddar cheese
1/2 1b.Papper Jack cheese
1/4 tsp. cayenne pepper
5 tbsp. mayonnaise
3 tbsp. chopped marinated roasted red pepper
slice firm bread

Stir together cheese, cayenne pepper, dry mustard, and mayonnaise in a medium bowl.T add roasted red pepper, and stir to combine.

Cream Cheese Sandwiches

8 oz cream cheese softened
1/2 cup slivered almonds toasted
1 tsp lemon juice
1 tsp lemon zest
1/4 tsp salt
Small can crushed pineapple drain very dry

Mix together cream cheese,pineapple, almonds, lemon zest and juice along with salt until well combined.
Spread on bread.

Egg Salad


1/4 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon dried minced onion
1/4 teaspoon salt
1/4 teaspoon pepper
6 hard-boiled large eggs, chopped
1/2 cup finely chopped celery

Mix together and chill

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Tuesday, February 25, 2020

Plain Pound Cake


For the Pound Cake:

 3 sticks BUTTER at room temperature

3 Cup Sugar

6 Large eggs- at room temperature

3 cup All-purpose flour

3 tsp Baking powder

1 Cup Milk- at room temperature

1 tsp Vanilla

Preheat oven to 325°. Prepare a generously greased and floured bundt pan.
Allow margarine to come to room temperature. Cream butter Beat in sugar and cream until well blended. Don’t rush this step; allow to beat for at least 5 minutes.
Slowly add eggs 1 at a time and make sure each one is well mixed.
In a separate bowl, sift flour first and then measure out 3 cups. Sift an additional 3 times. rounds of sifting, your hand might not like it, but just do it! Add baking powder.
Add half of the dry ingredients and then half of the milk. Add the second half of your dry ingredients, followed by the remaining milk. Continue to beat until all ingredients are well combined. Add vanilla last.
Bake at 325° for 55-60 minutes. Do not open oven door while baking until 55mins. Check to see if your cake is done by inserting a toothpick into the middle. If it comes out clean, your cake is done. Baking times may vary by oven. Allow cake to cool for at least 30 minutes before attempting to remove from the pan.


Friday, February 14, 2020

Swedish Chicken Meat Balls

2-3 shallots
1 garlic clove
6 tbsp butter
1 pound - ½ kilo chicken mince
½ cup panko bread crumbs
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
½ teaspoon white Pepper
1 teaspoon salt
1 egg
2 tbsp olive oil
3 tbsp all purpose flour (plain)
1 cup chicken stock
1 cup heavy cream
1½ tbsp Worcestershire sauce
1 tsp Dijon mustard
1 handful fresh parsley, chopped
Salt to finish sauce
 Step 1
Peel and finely chop the shallots. To a large frying pan on low to medium heat, add 2 tbsp of butter until melted. Add the shallots and 1 clove of minced garlic.
Gently sweat until translucent then add the all spice, grated nutmeg and the panko. Mix well with 1 tsp salt. Leave to cool a little.
 Step 2
In a mixing bowl, add your chicken mince, and crack one whole egg. Add the breadcrumb mixture and using your hands, coat them in oil and form some balls, slightly smaller than a golf ball for a serve of 12. This can vary.
 Step 3
To the same pan, add the olive oil on a gentle heat, add all the meat balls and keep turning them as they slowly brown. They may lose their shape a little but that’s fine. Once all golden brown, set aside.
 Step 4
For the sauce, using the same unwashed pan on medium heat, add 3 tbsp of butter and 3 tbsp of flour. This will make a roux to thicken the sauce. Mix well and scrape any residue from the bottom of pan. Cook until it turns a light brown colour. Add the chicken stock, mustard, Worcestershire sauce, cream and salt to taste. Mix well, and bring to a gentle simmer on low heat. Return the meat balls to the pan and cook for approx 7 minutes. Ensure you turn them so they are evenly cooked and coated in the sauce.
 Step 5
Chop some parsley and serve the meat balls with a sprinkle of chopped parsley on top.

Sunday, February 9, 2020

Cauliflower And Potato Cheese & Onion Croquettes

1 Cauliflower
1 Cup Parmesan Cheese grated
2 teaspoons garlic powder
4 spring onions finely chopped
1/2 cup Cheddar Cheese grated
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil

Cut the cauliflower into florets, place in a saucepan of water, bring to the boil, cover and simmer for 10-15 minutes until soft.
Drain the water and cool.
Remove the excess water from the florets. I either squeeze them in my hand or put them in my nut milk bag and squeeze.
Mash the cauliflower either by hand or blender.  
Add the chopped spring onions, Cheddar cheese, 1 cup Parmesan cheese, mustard and seasoning. Mix thoroughly.
Make into croquettes shapes by hand.
Place the croquettes onto parchment/greaseproof paper and put into the fridge for about 30 minutes to firm up.
Heat the olive oil in a frying pan on a medium heat
Gently fry the croquettes, turning over until golden

Friday, January 31, 2020

Tomato Gravy

2 large tomatoes (peeled, cored, and chopped)
1 cup chicken stock (low sodium or unsalted)
1/4 cup fried chicken grease
1/4 cup all-purpose flour
1/2 to 1 cup milk (or cream, water, or more broth)
2 to 3 tablespoons tomato paste (or to taste)
Dash Kosher salt
Dash freshly ground black pepper (to taste)
Garnish: fresh parsley (chopped)
In a skillet stir in the flour 6 Tablespoons fried chicken grease , salt and black pepper and cook, over low heat, stirring constantly until the mixture is golden brown.
Gradually add the onions cook until tender.add tomatoes cook for 5 minutes and stir well. Bring the mixture to a boil over medium heat add in chicken broth and cook, stirring constantly for about 2 minutes.
add in tomato paste / reduce the heat and simmer, uncovered, for 15 to 20 minutes or until the gravy becomes thickened, stirring occasionally.


Tuesday, January 28, 2020

Tea Cakes

Original recipe makes 2 dozen you can change servings size.

    1 cup butter

    1 1/4 cups sugar

    2 eggs

    3 cups all-purpose flour

    1/2 teaspoon baking soda

    1/2 teaspoon salt

    1/2 teaspoon ground nutmeg

    1 teaspoon vanilla extract


  1. In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm.
  2. Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely and place in a big jar.

Tuesday, January 21, 2020

Broccoli And Potatoes Soup

This creamy and cheesy potato soup with broccoli comes together quickly for an easy and quick weeknight meal...This Broccoli And Potato Soup will warm your soul ...Sandra

3 tbsp unsalted butter

1 small onion , finely chopped

2 garlic cloves , minced

1/3 cup flour

2 cups milk

1 cup chicken broth

1 cup water

lb potato , peeled and cut into 1.25 / 1/2" cubes

5 cups broccoli florets (bite size) (about 1 large broccoli)

1 + cups grated cheese , cheddar or tasty (or other of choice)

1/2 sour cream


Grated cheese

Melt butter in a large pot over medium heat. Add onion and garlic, cook for 5 minutes or until softened.
Add flour and mix into onion mixture. Cook for 30 seconds.

Add chicken broth powder, water and potato. Bring to simmer, and cook for 12 - 15 minutes, stirring occasionally, or until potato is just cooked.

Add broccoli and stir. Cook for 2 minutes, then pour off all water take the pot off the stove.
Stir in chicken broth and milk throughly adding sour cream and cheese. Adjust salt and pepper to taste.
Ladle into bowls and top with garnishes of choice.


Sunday, January 19, 2020

Cinnamon Pecan Rolls

I made these rolls just for you...Sandra

1/4-ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans, optional
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water


Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg.

Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle.

Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough
Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

Sunday, December 29, 2019

Oriental Style Meat Balls


Make your meatballs from your recipe

2 1/2 tbsp soy sauce
3 tbsp honey
1 1/2 tbsp Oyster sauce (sub Hoisin)
1 1/2 tbsp Chinese cooking wine
1/2 tsp normal ground black pepper

Stir Fry
2 tbsp  canola oil
1 garlic clove , finely minced
1/2 onion , peeled and sliced
 lb ground beef / make meatballs


Mix the Sauce ingredients in a bowl.
Heat the oil in a wok or large heavy based skillet over high heat until it is smoking.
Add the onion and garlic and cook for 1 minute or until the onion becomes translucent. Keep it moving so the garlic doesn't burn.

Add the beef and stir fry for 1 minute until just cooked to your liking, then remove into bowl.
Turn the heat down to medium high, pour in Sauce - it will start simmering very quickly! Let it cook for 1 minute or so until it becomes syrupy - the bubbles will be larger and caramel colour.
Add the beef and onion back into the wok, along with any juices pooled on the plate. Toss in the sauce until just warmed through - 1 minute at most. Don't overcook the beef - that would be tragic!
Serve immediately with rice.


Wednesday, December 25, 2019

Black-Eyed Pea Jambalaya

2 cans black-eyed peas (used them they are firm)

Chicken broth

1 pound ground meat

1 cup cubed turkey ham

1 cup good slice beef smoke sausage

1 medium onion, chopped

3 clove garlic chopped

1  Green bell pepper chopped

Half red bell pepper chopped

2 cups cooked pot boiled rice ( not over cooked)

1 tablespoon salt

1/2 teaspoon black pepper

1 tablespoon Creole seasoning

1 can original Ro-Tel tomatoes with chiles

1 bunch green onions, tops only, chopped

Open cans of black-eyed peas and drain the liquid into a large measuring cup. Add enough chicken broth to make 2-1/2 cups of liquid.

In a large pan or skillet brown the ground meat drain and keep the dripping. add about two tablespoon of beef dripping in skillet brown ham and smoke sausage add the ground beef and add Ro-Tel tomtaoes simmer until liquid is gone set aside. in another skillet add two tablespoon beef dripping garlic, onions and bell peppers. Cook until vegetables soften. Add cooked rice stirring often, until it starts to fry. Add the broth and bean juice mixture. add salt, pepper and Creole seasoning.. Bring to a boil and cook 5 minutes, stirring frequently to prevent sticking.add the meats and rotel mixture and toss into the rice.

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