"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Monday, October 20, 2014

Cabbage Casserole

This is the lazy cooks adaptation of stuff cabbage rolls.

The recipe starts out just like most cabbage rolls stuffing.  Brown meat with onions and green pepper.

Here's the change, add roughly chopped cabbage, mushrooms and garlic to the meat mixture, stir to combine.

As the cabbage starts to wilt add the uncooked rice, diced tomatoes, tomato sauce and hot sauce.  Stir until mixed well.  I added a can of water to the mixture to make sure the rice had enough moisture to absorb.

Pour mixture into your favorite baking dish and bake for 30 to 45 minutes at 350 degrees When rice is tender the dish is done.


1 lbs ground beef, you could also use a mixture of pork and beef
1 medium onion coarsely chopped
1/2 half green, yellow or red bell pepper coarsely chopped
2 large cloves garlic finally minced
1 cup chopped button mushrooms
salt and pepper to taste
1/2 head cabbage chopped
1 can (15 oz) tomato sauce (I used pre seasoned w/basil, garlic and oregano)
1 can (15 oz.) diced tomatoes
1 can water
1 cup instant whole grain brown rice
Hot sauce to taste, I used 1-1/2 teaspoons.

Pre heat oven to 350 degrees

Crumble and Brown Hamburger, remove hamburger from skilled add onions and mushrooms. Brown onions and add mushrooms continue to cook until mushrooms release their juices.  Add hamburger back to pan and mix.  Add remaining ingredients stir until well combined.  Pour into your favorite baking dish (large) cover and bake for 30-45 minutes until rice is done.  Top with fresh parsley and a sprinkle of Parmesan cheese blend. 

Wednesday, October 15, 2014


Okay I fell for a TV commercial... Hellmann's has been advertising this recipe on the Tube for a while now.  It's finally cool enough to fire up the old oven and give it a try.  After seeing the ingredients, it looked a little dull. The addition of our favorite Blackened Seasoning gave it just enough favor.  I served with cubed fried sweet potatoes.  The meat came out as juicy as Hellmann's promised.

1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves
4 tsp. Italian seasoned dry bread crumbs (I used Panko Crumbs)
Blackened Seasoning to taste

First lightly dust chicken with Blackened Seasoning and return to refrigerator for at least an hour.

Preheat oven to 425°.

Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl. 

Arrange chicken on baking sheet. 

Evenly top with Mayonnaise mixture, then sprinkle with bread crumbs and a little more of the Blackened Seasoning.

Bake until chicken is thoroughly cooked, about 20 minutes.

Tuesday, October 14, 2014

Cherry Mocha Muffins

This recipe is adapted from the Better Crocker Recipe Mocha Muffins.  After reading the reviews I decided to add a little extra flavor to the recipe..turned out great.  Just remember to be generous with the coffee crystals!

2       cups Gold Medal™ all-purpose flour
2       tablespoons unsweetened baking cocoa
2 1/2 teaspoons baking powder
1/2    teaspoon salt
1/4    teaspoon Cinnamon 
1/4    teaspoon Nutmeg
1/2    teaspoon Almond Extract
1/3    cup packed brown sugar
1       cup milk
1/3    cup vegetable oil
1       generous tablespoon instant coffee granules or crystals
1       egg
1/2    cup dried cherries diced
1/2    cup semisweet chocolate chunks or chips (optional)

Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffin cups (2 1/2x1 1/4 inch) with shortening, or line muffin cups with paper baking cups.
In medium bowl, mix flour, cocoa, baking powder, cinnamon, nutmeg and salt; set aside. In large bowl, beat brown sugar, almond extract, milk, oil, coffee and egg with fork or wire whisk. Stir in flour mixture just until flour is moistened. Fold in chocolate chunks. Divide batter evenly among muffin cups.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.

Drizzle muffins with a mixture of a teaspoon or two of brewed coffee and a spoonful of Betty Crocker® chocolate frosting.

Tuesday, October 7, 2014

Pumpkin Cookies

This recipe is from my ancient Betty Crocker Cooky Book.  And after all "tis" the season for all things pumpkin.  Just look at Pinterest...

1-1/2  cups brown sugar (packed)
1/2     cup shortening
2        eggs
1-3/4  cups canned pumpkin
2-3/4  cups Gold Medal Flour
1         tbsp. baking powder (yes that amount is correct)
1         tsp. cinnamon
1/2      tsp. nutmeg
1/2      tsp. salt
1/4      tsp. ginger
1         cup raisins
1         cup chopped pecans

Heat oven to 400 degrees (mod. hot).  Mix sugar, shortening, eggs, and pumpkin thoroughly.  Measure flour by dipping method or by sifting.  Blend dry ingredients; add to pumpkin mixture, stirring until well blended.  Do not over mix, cookies will become tough.  Add raisins and pecans.  Drop batter by teaspoonfuls on ungreased baking sheet.

Bake 12 to 15 minutes or until lightly browned.  Cookies may be iced when cool with a thin butter icing.  Makes about 6 dozen cookies.

I added a Brown Sugar Butter Icing while cookies were still slightly warm to create a glaze.  Finished up with a dusting of cocoa.

NOTE:  If you used self rising flour omit baking powder and salt.

Friday, October 3, 2014


This is used with YaYas-Eurocafe-baba-ganoush


Combine 1 Tbsp. chopped fresh oregano, 1 Tbsp. sumac, 1 Tbsp. ground cumin, and 1 Tbsp. sesame seeds. Stir in 1 tsp. kosher salt and 1 tsp. freshly ground black pepper. DO AHEAD: Can be made 2 weeks ahead. Store airtight at room temperature.

You can find sumac at Middle Eastern markets, specialty foods stores, and

Monday, September 22, 2014

Snickerdoodle Magic Cake

From Cupcakes to Caviar Recipe

This is my first try at a Magic Cake so...... if it ain't perfect that's okay!

I found this recipe on Pinterest yesterday.  It seemed like the perfect thing to make on a cool end of summer morning.  And I had some heavy cream that I needed to use.  
As you can see my puffed up like crazy and cracked.  This didn't affect the flavor at all.  
Baked in a glass pan for 40 minutes.   I did not line the pan with foil, my bad.
**A Note... I used large eggs with this recipe..If you used large eggs, 3 may be enough.  Also, using heavy whipping cream I would reduce the amount of butter by a couple tablespoons.  Just my opinion...
Here is a link showing several variations to the "Magic Cake"
Jo Cooks Magic Cakes

4 eggs, separated
3/4 teaspoon cream of tarter
2 teaspoons vanilla extract
3/4 cup sugar, divided
2 cups heavy cream, lightly warmed
3/4 cup flour, whisked together with 1 1/2 teaspoons cinnamon and 1/2 teaspoon salt
1/2 cup unsalted butter, melted

1/4 cup powdered sugar mixed with 1/2 teaspoon cinnamon for dusting the top of the cake

Preheat oven to 325 degrees. Line an 8×8 baking pan with foil and lightly grease the foil.

In a small bowl, at high speed, beat the egg whites with 1/4 cup of the sugar and the cream of tarter until stiff peaks form, about five minutes. Set aside.
In a medium bowl, at high speed, beat together the egg yolks and the remaining sugar until pale yellow and creamy looking.
Mix in the flour mixture. Now, use a whisk to slowly whisk in the warm cream then mix in the butter and finally, fold in the egg whites.
Pour this into the prepared pan and bake at 325 degrees until the top is a nice light golden brown and the top is firm, This is a custard texture desert so the center will still be soft (but not liquid) and you will still see some movements in the center.,this will become solid as it will continue to cook after you take it out the oven  Bake 30 to 45 minutes.
Let cool in the pan until completely cooled  then carefully use the foil to lift the whole thing out onto a board to cut into serving sized pieces. Dust with the powdered sugar/cinnamon mixture. Serve.

Wednesday, September 10, 2014

Pumpkin Butter Streusel Muffins

I made some crock pot pumpkin butter last good on an English Muffin.  I started a search for other pumpkin butter recipes.  I found this one on The Taste of Lizzy "T's" using Apple butter.  I changed the white sugar to brown sugar and pecan's instead of walnuts.  These muffins are so soft and moist... a must try with either Apple or Pumpkin Butter.

This recipe is adapted from The Taste of Lizzy "T's"

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 6 servings

These cinnamon muffins have an pumpkin butter & streusel layer in the middle, with more streusel on top!

2 cups flour
1/2 cup brown sugar
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 egg
3/4 cup milk
1/2 cup oil

1/3 cup apple butter

1/2 cup flour
1 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup pecans
4 tablespoons butter, softened
1/2 cup powdered sugar
1 tablespoon pumpkin butter
1-2 tablespoons heavy cream


In a small bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, mix the egg, milk, and oil. Add the dry ingredients into the wet ingredients and mix just until combined. Do not overmix!

For the streusel, combine the flour, cinnamon, sugar and walnuts together. Cut in the softened butter until you have a crumbly mix and the butter is all mixed in.

Spray jumbo muffin tins with cooking spray and spoon a heaping tablespoon of batter into the bottom of each cup. Put a tablespoon of apple butter over top the batter. Then sprinkle some streusel topping over the apple butter. Distribute the remaining muffin batter over each of the muffin cups equally. Sprinkle the remaining streusel evenly over top the muffins.

Bake at 425 for 5 minutes, then reduce the oven temperature to 375 and cook for an additional 15 minutes. The muffins are done when a toothpick inserted into the center comes out clean.

Mix the powdered sugar and apple cider together until smooth, then drizzle with a spoon over top the muffins.


You can make these in standard size muffin tins, just reduce the baking time. The muffins pictured are the jumbo size.