Sunday, January 28, 2018

BlueBerry Banana Pancakes

Hey!This Is Sandra..I am here again with another recipe..I hope you will enjoy making these  Blueberry Banana Pancakes for your family and friend...Happy Eating...


1 cup Self-Rising Flour

1/2 teaspoon baking powder

1 eggs (beaten)

1/4 cups milk

1 small overripe banana (mashed)

1/2 teaspoon vanilla extract

1 cup fresh blueberries 

Tuesday, January 23, 2018

Buttermilk Fried Chicken

This is a down home recipe that I have used for years, and thought I would share it!
This Is Sandra..Happy Eating

Monday, January 22, 2018

Moist Honey Bun Cake

Hi...This Sandra, You would love this Honey Bun Cake..So So Good!!!

Happy Eating...



3 cups all purpose flour

2 cups sugar

2 teaspoon baking powder

1 cup sour cream

1/4 cup vegetable oil (plus 2 Tablespoons)

1 tablespoon vanilla

4 eggs

1/8 salt

Streusel- (for the middle)

1 cup brown sugar
2 teaspoons cinnamon

-Glaze-(for topping)
2 cups powdered sugar
4-5 Tablespoons milk
1 teaspoon vanilla

Preheat oven to 350 degrees. Grease a 9x13" baking pan.
Combine flour, sugar, & baking powder, stir & set aside.

In another mixing bowl combine softened butter, sour cream, vegetable oil, vanilla, & eggs & mix well. Add in the flour/sugar mixture. Stir well.

Pour half of the batter in prepared baking pan & smooth it down with a spatula.
Mix the brown sugar & cinnamon together in a small bowl & sprinkle over the batter.
Now add the remaining batter & smooth it over the brown sugar/cinnamon mix.

Bake for 35-40 minutes or until the top is golden brown & a toothpick inserted in the middle comes out clean.
Prepare the glaze by mixing the ingredients together in a bowl until a smooth spreading consistency is reached.
Once the cake comes out of the oven, use a fork to prick holes in the top of the cake.

 Pour glaze over cake & quickly spread it out with a knife or the back of a spoon. Let cool for about 1 hour.

Sunday, January 14, 2018

Turkey Neck Gumbo

Hi,This Is Sandra...Here another great recipe from the south..My Creole Style Spicy Gumbo Shared with love..Happy Eating

Friday, January 12, 2018

Slice Cinnamon Grilled Apples/Season Corn On Cob/Sauteed Zucchini/ Vegetarian Menu

l Love these dishes when I don't like eating meat...Happy Eating..Sandra

Grilled Cinnamon Apples 

2 apples granny smith cored and cut into 1/4-inch slices

1/2 cup water

1/4 cup lemon juice

2 tablespoons brown sugar

1 teaspoon cinnamon

pinch of salt

Sauteed Zucchini

Preheat the grill for medium heat.Or A frying pan
Combine water and lemon juice in a large bowl.
Add apple slices to the mixture. In a small bowl combine cinnamon, salt and sugar.
Place apples on grill rack and allow to cook for 6-8 minutes on each side, turning once.
Once cooked, place apples on a large dish and sprinkle with sugar mixture.

2 tablespoons olive oil 4 medium zucchini, thinly sliced 2 cloves garlic, finely chopped 1 tablespoon fresh marjoram or oregano, chopped Kosher salt and pepper

Heat half the oil in a large skillet over medium-high heat. Add half the zucchini and cook, stirring only occasionally, until golden brown, 10 to 12 minutes. Transfer the cooked zucchini to a plate. Repeat with the remaining oil and zucchini.

Return the first batch to the skillet. Stir in the garlic, marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, for 2 minute

Season Corn On The Cob


1/2 cup butter
2 garlic cloves, chopped
1/2 cup freshly grated Parmesan
Cream Cheese
Cheese of your choice
2 tablespoons chopped fresh Italian parsley leaves
1/2 teaspoon salt
6 ears yellow corn, husked, halved crosswise


Cook the corn in a large saucepan of boiling salted water until crisp-tender, about 5 minutes. Using tongs, transfer the corn to a platter. Brush the cheese mixture over the hot corn and serve. Sprinkle the remaining 2 tablespoons of cheese on top of the corn.

Heat the butter in a heavy small skillet over medium heat. Add the garlic and saute until tender and fragrant, about 1 minute. Remove the skillet from the heat and cool.

Spreading Mayonnaise and then the cream chesse on the corn

Set aside 2 tablespoons of the Parmesan cheese and stir the rest into the garlic mixture, along with the parsley and salt. Add chesse of your choice.

Thursday, January 11, 2018

Mexican Cornbread

"A new spicy twist on cornbread. Very rich and flavorful with a crisp topping of cheese."
Happy Eating...Sandra


1 cup self-rising cornmeal 

1 cup self-rising flour 

3 cups shredded Cheddar cheese 

1 onion, chopped 

1 green bell pepper, chopped 

1 hot green pepper

2 eggs, beaten 

1 (8 ounce) can creamed corn 

1/2 cup milk or more


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
In a large bowl, mix together cornmeal, flour, Cheddar cheese, onion, green pepper and jalapeno. Stir in eggs, creamed corn and milk. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, or until a toothpick inserted into center of a loaf comes out clean.

Wednesday, January 10, 2018

Beef Chili With Pinto Beans

Hi,This Is Sandra, This recipe is made with dry pinto beans which are cooked in the slow cooker and then combined with the browned ground beef,chili powder, peppers, and tomatoes flavor this easy pinto bean chili.

Optional Garnishes: sour cream, guacamole, chopped fresh cilantro, shredded cheddar or pepper jack cheese, tortilla chips, sliced green onions, shredded lettuce, sliced ripe olives, or diced fresh tomatoes

I like Cornbread With Mines...Happy Eating!!!


1 pound dry pinto beans or 4 cans pinto beans

3 1/2 cups water

1 tablespoon vegetable oil

1 cup chopped onion

1 teaspoon chopped garlic

1 large green bell pepper, chopped

1 small hot pepper, chopped,jalapeno

1 pound ground beef, at least 80% lean

 cocktail beef smokies

1 can (14.5 oz) diced tomatoes

2 teaspoons cider vinegar

2 teaspoons cumin

2 tablespoons chili powder

salt and freshly ground black pepper, to taste

Rinse and sort the pinto beans and pick.

Combine the pinto beans and water in crock pot; cover and cook on high for 3 hours or until beans are tender.or used 4 canned pinto beans.

Heat the vegetable oil in a large skillet over medium heat. Add the onions and bell pepper and cook until softened; transfer to the slow cooker.

Add the ground beef to the skillet and cook until no longer pink, turning and stirring frequently. Drain thoroughly and transfer to the slow cooker.

Add the tomatoes and seasons to the beef and beans; stir to blend. Taste and add salt and freshly ground black pepper, as needed.

Reduce the slow cooker heat setting to low; adding cocktail beef smokies cover and cook for 3 to 4 hours longer.

Makes 6 to 8 servings.

Monday, January 8, 2018

Creamed Spinach

Creamed Spinach

Sure, creamed spinach should be rich (with butter) but it should also be bright green, still taste like the spinach that it is, and you should still be able to see the actual spinach in the dish. This green deserves that much.

This Is Sandra...Happy Eating

Sunday, January 7, 2018

Friday, January 5, 2018

Pan Fried Rib Eye Steak And Mushrooms And Onions

Hi,This Is Sandra..How you like your Steak?.. Medium well,rare or well done..To Be Safe ...The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum 160°F (well done).


Thursday, January 4, 2018

Baked Teriyaki Chicken Thighs

Hi,This is Sandra...I love this Chicken..Happy Eating

4 Boneless Skin Chicken Thighs

2 tbsp corn starch

2 tbsp cold water

1 /2 cup white sugar

1/2 brown sugar

1 cup soy sauce

1⁄3 cup cider vinegar

2 clove garlic, minced

1/2 tsp ground ginger

1⁄2 tsp ground black pepper

1/2  tsp 5 season spice

In a medium saucepan over medium low heat, whisk together soy sauce, cider vinegar, garlic, ginger and 5 season spice with cold water, and cornstarch, black pepper. Turn the heat to medium high until it comes to a boil and reduce heat to low. Whisk until the sauce starts to thicken.

Line a 9×13 with aluminum foil and spray with cooking spray. This helps for easier clean up. Preheat oven to 425 degrees. Lightly sprinkle each side of the chicken with pepper.

Lay the chicken in the pan and generously coat each side of the chicken breast with the teriyaki glaze. Cook for about 30-35 minutes or until the chicken is no longer pink and the juices run clear.

Brush each side with the glaze every 10 minutes while cooking. When finished, serve over rice and pour the rest of the sauce over the chicken and rice


Marinate the chicken for an hour mixture.

Heat oil in a skillet over high heat. Place the chicken on the pan (skin side down), sear for 1-2 minutes until the skin is browned.  Remove from skillet.

Place chicken in a baking dish (skin side up).  Bake in the preheated over at 400 degrees for 5 minutes.

Remove chicken from oven.  Brush chicken with the remaining sauce from marinate.  Bake the chicken for another 20 minutes or until no longer pink and juices run clear.