Monday, September 23, 2019

Vegetanian Stuff Paste

1 box Jumbo or Extra Large Stuffed shells
2 chopping boiled eggs
1 cup bell green and red pepper
1 cup tomato dice
1 cup Green salad mix
1 Onion (minced or chopped fine)
1 tsp Garlic minced or chopped fine
2/3 cup mayo
3/4 cup sweet chopped pickles
2 tsp mustard
salt and papper to taste
mix together and stuff pasta shells

Thursday, September 12, 2019

cinnamon rolls


1 1/2 cups all purpose flour
1/4 cup sugar
1 packet (2 tsp/7 gms/1/4 oz) yeast - instant or active dry yeast
1/2 teaspoon salt
1/2 cup milk whole milk  heated to 120-130° F for instant yeast (or 110-120°F for active dry)
3 Tablespoons oil
1 egg beat
1/4 cup additional flour


4 Tablespoons softened butter
1/2 cup  light brown sugar
4 teaspoons cinnamon


1 cup powdered sugar
1/4 teaspoon vanilla
about 2 Tablespoons milk

Combine dry ingredients in a bowl.

Stir in milk followed by oil & egg. Beat on high for 3 minutes.
Add additional flour until dough forms a mass.
On a floured surface, knead 150 turns (about 4-5 minutes).
Cover with plastic or a bowl & let rest 10 minutes.
Meantime, grease an 8-inch round pan and combine the brown sugar and cinnamon in a small bowl.
On a floured surface, roll dough into 12” x 9”.
Spread with butter followed by brown sugar mixture.
Roll up the dough (not too tightly) starting at the 9” end.
Cut 1/2-inch off either end. With a serrated knife or using dental floss, cut log into 8 even slices and arrange in pan.
Cover with plastic & rise in a warm spot until doubled, 1 - 1 1/2 hours.
Bake in preheated oven at 350° F for about 15 minutes.
Cool in the pan for 10 minutes, then frost. To make frosting, combine powdered sugar & vanilla and slowly add milk for a spreading consistency.

Tuesday, September 10, 2019


make your gravy and set it a side using two package your favorite gravy mix and seasons 2-3 lbs ground beef

1 egg beaten
1/2 cup bread crumbs
1/2 cup milk
2 onions ground or grated 1 bell pepper ground or grated 1/3 CUP SOUR CREAM 2 tbsp worcesteshire sauce salt, pepper to taste
mix together and make patties place them in a light  grease frying pan and cook on one side. turn them over .pour the extra grease off and add the gravy cook on low heat for 15 minutes


Monday, September 9, 2019


 1 lb chicken breast , boneless and skinless (2 pieces)
Salt and pepper
1/4 cup / flour
5 tbsp unsalted butter 1/2 cup cooking oil
2 garlic cloves , minced
1 1/2 tbsp apple cider vinegar (or white or other clear vinegar)
1 tbsp light soy sauce
1/3 honey
Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper.
Place flour in a shallow dish. Coat chicken in flour and shake off excess.
Melt most of the butter in a large skillet over high heat - hold back about 1 tsp for later.
Place chicken in skillet and cook for 2 - 3 minutes until golden.
Turn and cook the other side for 1 minute.
Turn heat down slightly to medium high.
Make a bit of room in the pan and add garlic and top with remaining dab of butter. Stir garlic briefly once butter melts.
Add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to simmer, then simmer for 1 minute or until slightly thickened.
Turn chicken to coat in sauce. If the sauce gets too thick, add a touch of water and stir.
Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce.


Keto Trail Mix

Nutrition: 121 calories, 12 g fat (3 g saturated), 17 mg sodium, 2 g fiber, 1 g sugar, 2 g protein

Makes 12 servings
1 tsp coconut oil or butter
1 cup macademia nuts, pecan halves, or walnut pieces
1/3 cup shelled raw pumpkin seeds (pepitas) or raw sunflower seeds
1/2 tsp Berbere spice blend* (see note below)
1/8 tsp sea salt
3 Tbsp cacao nibs
1/2 tsp hemp, flax, or chia seeds

How to Make It
In a medium saucepan, melt coconut oil over medium-low. Stir in nuts and pepitas. Cook and stir 2 minutes. Sprinkle with berbere spice blend and salt. Cook and stir 1 to 2 minutes more or until nuts and pepitas are just starting to turn golden brown.
Remove pan from heat. Stir in cacao nibs and hemp seeds. Turn out onto a clean paper towel and cool completely. Store in an airtight container for up to 2 weeks.

Berbere spice blend is an Ethiopian seasoning made from a mix of dried red chile peppers and spices such as cardamom, coriander, cloves, allspice, fenugreek seeds, peppercorns, garlic, paprika, and cinnamon. You can find it at a spice store or in the spice aisle of a grocery store. Or substitute 1/4 teaspoon each of ground cinnamon and ground ginger, plus a pinch of cayenne pepper. Or try five-spice powder or garam masala spice blend.

Sunday, September 8, 2019

Musselman's 100% Fresh Pressed Apple Cider

Apple Fritters


16 small apple fritters:

2 large or 3 small Granny Smith apples, peeled, cut in 1/4-inch pieces cook apples in 1 tablespoon butter 1/2 cup brown sugar cook apples until tender and set a side.


2 cups self-rising flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 large egg
1/2 cup sour cream
1/4 cup granulated sugar
4 tablespoon melted butter
1/2 cup buttermilk, or as needed
and blend together add apple mixture blend all together until thick

drop mixture in hot oil cook until brown on both sides and add glaze on top

Saturday, September 7, 2019

Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Flat-Bottom Wok, 10-inch, Black

Tender Chuck Roast Mushrooms Broccoli Stir-Fry


1/2 teaspoon garlic powder

3 tablespoons cornstarch, divided

2 tablespoons plus 1/2 cup water, divided

1 pound cooked boneless beef chuck roast, cut into thin 2-inch pieces

1/4 cup soy sauce

2 tablespoons brown sugar

1 teaspoon ground ginger

2 tablespoons canola oil, divided

4 cups fresh broccoli florets

1 1/2 cups mushrooms

1 small onion, cut into thin wedges

Hot cooked rice


Mix garlic powder and 2 tablespoons each cornstarch and water; toss with beef. In a small bowl, mix soy sauce, brown sugar, ginger and the remaining cornstarch and water until smooth.
In a large skillet, heat 1 tablespoon oil over medium-high heat; add mushrooms stir-fry roast beef , 2-3 minutes. Remove from pan.
In same pan, stir-fry broccoli and onion in remaining oil over medium-high heat until crisp-tender, 4-5 minutes. Stir soy sauce mixture; add to pan. Cook and stir until thickened, 1-2 minutes. Return beef to pan; heat through. Serve with rice.