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

Wednesday, February 3, 2016

Apple Butter Scones

I will add step by step photos later.  The most important ingredient of the recipe is the apple butter. Use the best, it will make you happy  I had home made butter that I used.... it was awesome.  These scones were baked on a Cast Iron Grill pan.  Recipe was adapted from the Betty Crocker Apple Butter Scone Recipe.  Also, scones are a sweet biscuit and should be served warm with butter, jelly or in this case MORE apple butter.


2 1/4 cups Gold Medal™ all-purpose flour
3 teaspoons baking powder
1/4 teaspoon baking soda
1 tablespoon packed brown sugar
1/4 cup butter or margarine, melted
2 eggs, beaten
1/2 cup whipping cream
1/2 teaspoon vanilla
1/4 cup apple butter
1 teaspoon butter or margarine, melted
2 teaspoons prepared cinnamon-sugar


1 Heat oven to 425°F. In large bowl, mix flour, baking powder, baking soda and brown sugar. Stir in 1/4 cup butter, the eggs, whipping cream, vanilla  and apple butter until soft dough forms.

2 On lightly floured surface, pat dough into 8-inch round, about 3/4 inch thick. Brush with 1 teaspoon butter; sprinkle with cinnamon-sugar. Cut into 8 wedges. On un greased cookie sheet, place wedges 1 inch apart.

3 Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack.

Top with an Apple Butter - Powder Sugar glaze if you don't like the cinnamon sugar sprinkle or you could use both.

Monday, February 1, 2016

Fudgesicle Bars

We love Fudge Bars!  It is getting really difficult to find a GOOD premade bar in the frozen food section..  This recipe fixes that problem, a homemade pudding pop, thick rich and creamy. .  A creation from Brown Eyed Baker.   

yield: 8 fudge pops
prep time: 30 minutes
total time: 30 minutes
¼ cup semisweet chocolate chips
2/3 cups granulated sugar
2 tablespoons cornstarch
3 tablespoons natural unsweetened cocoa powder
2½ cups whole milk
1 teaspoon vanilla extract
1 tablespoon unsalted butter
8 wooden Popsicle sticks
1. Melt the chocolate chips in the microwave on 50% power in 30-second increments, stirring after each, until melted and smooth.

2. Combine the melted chocolate, sugar, cornstarch, cocoa powder, and milk in a medium saucepan over medium heat and cook, stirring frequently, until the mixture thickens, about 10 minutes. Remove from heat, add the vanilla and butter, and stir until well combined.

3. Let the mixture cool slightly (it should still be warm but not hot to the touch), and then pour into 8 popsicle molds. Freeze for 30 minutes, and then insert sticks. Freeze completely before serving.

Note: I used the Progressive International Freezer Pop Maker.
(Recipe adapted from On a Stick! by Matt Armendariz)

Sunday, January 17, 2016

Kale Salad

Here is my version of "Killer Kale Salad" by Ree Drummond (Pioneer Women)  Like any other salad, make changes to the dressing and added goodies to make it your own.  My dressing, I added honey and orange juice.  I also added a couple crushed and finely diced garlic cloves to the mushroom while they were cooking.  I did not have goat cheese, I did have Mozzarella cheese.  Have fun making it your own.

Wednesday, January 13, 2016

Veggie Kale Chicken Bake

Hellman's keeps giving us a free package of Knorr Veggie Dip Mix.  We are not huge fans of "Dips", what to do?  I had chicken thighs in the freezer and fresh kale in the frig...let's give it a try,

Here's what you need.

Preheat Oven to 350 degrees

5-6 Chicken Thighs

1 cup real Mayo
1 cup sour cream
1 pkg. Knorr Veggie Dry Dip Mix
1 small onion finely diced
3/4 cup Parmesan grated cheese
1/4 cup milk if needed
2-3 cups of finely chopped fresh kale (stems removed)  Not pictured

In a medium bowl add the first six (6) items, mix completely.  Finally add the chopped kale mix until kale is completely coated.

Using a #8 Cast Iron Skillet (10")  coat the bottom of the pan with about 1/3 of the mayo mixture.  Place the chicken thighs on top of the coated pan.   Coat the top of the chicken completely with the remaining mayo mixture.  Cover the pan with lid or aluminum and place on the middle rack of your oven.   Uncover the last 15 to 20 minutes.  Bake for 1 hour or chicken tests done.  Enjoy!

For a little extra crunch you can add roughly chopped nuts when you uncover the chicken.

Kitchen Fact: The safe internal temperature for cooked chicken is 165° Fahrenheit (75° Celsius). A meat or instant-read thermometer is your best bet for determining the temperature of your chicken, and if you're cooking a whole bird, it should be inserted into the thickest part of the thigh but not touching bone.

Thursday, December 31, 2015

Hoppin’ John

1 lb. dried black-eyed peas, rinsed and picked over
¾ lb. Tasso ham, diced
1 onion, halved
3 cloves garlic
3 bay leaves

In a large Dutch oven or kettle, combine ingredients with 6 
cups water. Bring to a boil, reduce the heat to medium-low, and simmer gently until beans are tender but not mushy, 2 to
2 ½ hours. Drain the black-eyed peas and ham, saving cooking liquid separately. Remove and discard the onion pieces, 
garlic, and bay leaves.

½ lb. bacon, diced
1 onion, diced
3 ribs celery, diced
1 bell pepper, diced
1 jalapeño, seeded and minced
½ tsp. fresh thyme
1 cup Cajun Grain rice (or a good-quality long grain rice)
6 green onions, sliced
½ bunch parsley, chopped
1 tsp. coarse salt
1 tsp. ground black pepper

Wipe out the pot and return to stove over moderately high heat. Add bacon and render until golden (8 to 10 minutes), then add the onion, celery, bell pepper, and jalapeño. Using a wooden spoon, stir occasion-ally, cooking until onions look translucent (8 to 12 minutes). Add the thyme and 2 ½ cups water, and bring to a boil. Lower heat, stir in the rice, cover, and simmer until the 
rice is tender, about 17 
to 22 minutes.

Stir in the green onions, parsley, and black-eyed peas and ham, season with salt and pepper, and adjust the consistency with the reserved cooking liquid. The hoppin’ John should be lushly moist but not soupy.

Monday, December 14, 2015

Taco Bake

The recipe below has been modified some, I had to use what I had in the house.  I do not keep 12 oz. cans of anything... I used 15 oz. size even the tomato sauce.  I did use black beans because we do not like Kidney Beans, and I rinsed the beans before adding.  I did not have the Jiffy Corn muffin mix so I used the recipe off the round box of corn meal.  Serve with Salsa, sour cream or what ever makes those taste buds happy.  I did not have the canned fried onions so I chopped an onion and added it to the hamburger mix.

1 lb. ground beef
1 package taco seasoning
1/2 cup water
1 (12 oz) can whole kernel corn, drained
1 (12 oz.) can kidney beans
1/2 cup green pepper chopped
1 (8 oz.) can tomato sauce
1 (8.5 oz.) package corn muffin mix
1 (2.8 oz.) can French fried onions
1/3 cup sharp cheddar shredded

Heat oven to 400  .  Brown beef in skillet and drain.  Stir in taco seasoning, water, corn, beans, pepper and tomato sauce.

 Pour into a 7 x 12 inch glass dish or a 2 quart round casserole dish.  In bowl mix corn muffin mix according to package directions, then stir in one-half can onions.  Spoon corn muffin mixture around outer edge of casserole.

Bake uncovered for 20 minutes, remove from oven and sprinkle cheese and remaining onions on corn muffin topping.  Bake 2 to 3 minute longer.  Yields 8 servings.

Tuesday, December 8, 2015

Fried Cabbage and Stuff

This is one of those dishes that just about everybody makes at least once and everybody does something different to it to make it their own.  Good Basic Food.

Start out peeling (if your are using red potatoes don't peel), slicing and dicing some potatoes.  (Red Potatoes work the best)  Fry in a little bit of oil until crisp and brown.  Add one coarsely chopped onion and some coarsely chopped bell pepper (any color will do)  Salt and Pepper to taste.  Remember that the sausage will add salt to the mix.

Once the onions and peppers have started to cook add the smoked sausage .  This is Hillshire Farm, pork,turkey and beef mix,

Stir into potato mix until it starts to heat through.  Lastly, add coarsely chopped cabbage (about any type of cabbage will do)  This is 1/2 head of plain green cabbage, medium sized,.  Stir into mixture, cover and steam until cabbage reaches desire tenderness.