Thursday, July 18, 2019

Open Face Meatballs Spaghetti Sub

To make this sub you will need

Garlic bread Toasted on both sides

Your choice spaghetti and meatballs

mix the spaghetti with ketchup and spaghetti sauce

Place meatballs aside coat spaghetti with equals amount of both sauce and ketchup adding your favorite season and herbs.

mix cheese with spaghetti and top on garlic bread adding meatballs and


 Turkey Bacon

Adding cheese on top and bake at 350 for 15 mins

Adding more cheese and black olives and bake another 10 mins


Tuesday, July 16, 2019

Tracy Lee's Pineapple Pound Cake

My Grandma Tracy's Cake

3 cups sugar
thee stick butter at room temperature (no substitution)
6 large eggs at room temperature
3 cups cake flour
1 cup whipping cream NOT WHIPPED (also known as heavy cream)
1 tablespoon vanilla extract
Preheat the oven to 325 degrees F.
flour and grease pan If you have a 10-inch tube pan
In the bowl of your stand mixer, beat on medium butter until smooth. Add sugar and mix until smooth about 2 to 3 minutes on medium speed.
Add eggs, one at a time, beating well after each addition.
Add flour and heavy cream alternately to sugar mixture, beginning and ending with flour.
Add vanilla and mix on low to medium until well combined.
Pour batter into a buttered and floured prepared 10-inch tube or bundt pan.
Bake for 1 hour 15 minutes at 325 degrees F
Take out oven and place on plate and let cool

Pineapple Glaze

1 16 oz can good brand crushed pineapple

1 teaspoon lemon flavor

1 teaspoon vanilla flavor

 2 stick Butter

1 cup sugar

1/4 cup corn starch

3/4 cup water

Place in a sauce pan butter,sugar and crushed pineapple . mix corn starch and water in a bowl and pour slowly in the pineapple mixture until it get thicken and pineapple get candy like.. now add lemon and vanilla flavor and stir into the mixture after than pour glaze while slightly warm over cake.

Baked Cod in Cream Sauce


5 - 6 oz fish fillets , about 1 1/2" thick, skinless and boneless
4 tbsp unsalted butter
1/4 cup cream chicken soup
1 - 2 garlic cloves , minced
2 tbsp yellow mustard
4 tbsp lemon juice
Salt & pepper
1 1/2 tbsp finely chopped eschallots
Fresh parsley and lemon slices , to serve
Preheat oven 390F
Place fish in a baking dish Sprinkle both sides of fish with salt and pepper.
Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave  stirring in between, until melted and smooth.
Sprinkle fish with shallots, then pour over sauce.
Bake for 10 - 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.

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Sunday, July 14, 2019

Peach Bread Pudding With Vanilla Sauce

Vanilla Sauce
peach juice from peaches
1 can evaporated milk
1 teaspoon vanilla extract
1 pinch salt
1 tablespoon butter
2 teaspoons cornstach mix with 1/4 cup water
heat until thick

12 cake donuts
1 can evaporated milk
3 beaten eggs
1 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract

1 can 32 oz peaches drained juice and put to side
1 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
mix together and set a side

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Saturday, July 13, 2019

Healthy Vegetarian Veggie Stir-Fry Recipe

1 whole Yellow Onion, Cut Into Large Chunks
1 whole Red Bell Pepper, Seeded And Cut Into Large Chunks
1 whole Yellow Bell Pepper, Seeded And Cut Into Large Chunks
2 whole Garlic Cloves, Minced
2 whole Medium Zucchini, Cut Into Large Wedges
Corn on cob
cherry tomatoes
Heat the oil in a large skillet over medium-high heat. Add the onion and peppers, and stir, cooking for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes, then, while the veggies are still firm.

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Banana Upside Cake

brown sugar
Firm medium bananas
Yellow cake mix
Ground cinnamon
cooking oil

6 tablespoons butter, melted
1 1/2 cup packed brown sugar
4 tablespoons water
1 teaspoon ground cinnamon
6 firm medium bananas, cut into 1/4-inch slices
1 yellow cake mix
1/2 cup cooking oil
3 eggs
1 cup buttermilk (do not uses cup water replace it with buttermilk)
1 small box  pudding mix vanilla
Heat oven to 350°F
Stir 6 tablespoons butter, 1 1/2 cup brown sugar and 1 tablespoon water and cinnamon until well blended. heat until all combined. Arrange all banana slices to fit tightly together over brown sugar mixture in pans and set aside.
In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread cake batter over banana slices in each pan.
Bake 30 minutes or until toothpick inserted in center comes out clean. Run knife around side of pans to loosen cakes. Cool pans on cooling rack 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Repeat with remaining cake. Serve cakes warm. Store loosely covered in refrigerator.

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Friday, March 22, 2019

Martha Steward Pecan Pie

1/2 recipe (1 disk) Basic Pie Dough, rolled out and fitted into a 9-inch pie plate
4 large eggs
1 cup light corn syrup
1/3 cup packed light-brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
3 cups pecan halves

Preheat oven to 375 degrees. with rack set in lowest position.
Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of pie plate. Crimp with fingertips. Transfer dough-lined pie plate to refrigerator.
Make filling: In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth; mix in pecans. Pour mixture into chilled pie crust; place pie plate on a rimmed baking sheet. Bake until filling jiggles slightly in the center when gently shaken, 50 to 60 minutes.

Recipe Link

Friday, January 18, 2019

Sausage And Chicken Gumbo

I love this guy Emeril...Chicken and Smoked Sausage Gumbo with White Rice
Recipe courtesy Emeril Lagasse from The Essence of Emeril

Serves: 6 to 7 cups, 6 to 8 servings
1 tablespoon plus 1/2 cup vegetable oil
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise 1/2-inch thick pieces
4 pounds chicken thighs, skin removed (I used 1.75 pounds of boneless, skinless thighs)
1 tablespoon Essence or Creole seasoning, recipe follows
1 cup all-purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 teaspoon salt
1/4 teaspoon cayenne
3 bay leaves
9 cups chicken stock or canned low-sodium chicken broth
1/2 cup chopped green onions
2 tablespoons chopped parsley leaves
1 tablespoon filé powder*
White long grain rice
Hot sauce

In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.

Season the chicken with the Essence and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.

Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.

Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Slowly adding the stock is key, allowing the stock to be completely incorporated into the roux.

Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.
Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.

Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.
Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.

Tuesday, January 8, 2019

Garlic Cheese Biscuits / Buttermilk Southern Biscuits

Garlic Cheese Biscuits

1 cup milk
1⁄2 cup mayonnaise
1 tablespoon sugar
2 cups self raising flour (up to 1/2 cup more may be necessary)
3 garlic cloves, minced very fine
1 1⁄2 cups grated cheddar cheese
melted butter

Preheat oven to 350°F.
Beat together in a medium bowl the milk, mayo, sugar, 2 cups flour and garlic, adding 1/2 cup more flour (if necessary) so that dough can be dropped from a spoon and hold its shape. At that point, streak dough with cheese. Drop by spoonful 1 inch apart on a greased baking sheet.
Brush a little melted butter on the top of each biscuit and bake for 25-30 minutes, until golden brown.

1 stick frozen butter

2 1/2 cups White Lily® Enriched Bleached Self-rising Flour(make the best baking products).

1 cup cold buttermilk

2 tablespoons butter, melted to brush on top

How to Make It

Preheat oven to 475°. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.

Add buttermilk and stir about 10 or 15 times.

Pour dough out onto a floured surface. Lightly sprinkle flour on top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle. Fold dough in half making sure ends meet. Repeat rolling and folding process 4 more times.

Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured biscuits cutter, reshaping dough pieces and flouring as needed.

Place biscuits rounds on a lightly greased jelly-roll pan.make sure biscuits are touching each other, this will help them to rise. Bake at 475° for 15 minutes or until golden brown.