Wednesday, December 24, 2008

Prime Rib Roast Rub

This is compliments of my mom!!

1 TBS lemon pepper
1 TBS paprika
1 1/2 Tsp garlic salt
1 Tsp dried rosemary
1/2 tsp. cayenne pepper
1 roast, 6-8 lbs
2 cups boiling water
1 tsp beef bullion granules

  1. Mix all dry ingredients and rub roast. Bake until desired doneness
  2. While roast is done, drain pan juices into a sauce pan. Add 2 cups boiling water and beef bullion. Serve sauce on side.

Sunday, November 23, 2008

Herb Bread

Thanksgiving is coming up this week. For me, that means 3-4 loaves of home made bread so that I can make homemade stuffing!! I know it's more work, but with a bread machine to save time, I think it's really worth it. Thanksgiving should be a feast! I usually make 3 loaves of his herb bread and one or two loaves of regular bread for my stuffing. Enjoy!

  • 1 cup warm milk (70-80 degrees)
  • 1 egg
  • 2 TBS butter, softened
  • 1/4 c. dried minced onion
  • 2TBS sugar
  • 1 1/2 tsp. salt
  • 2 TBS dried parsley flakes
  • 3 1/2 c. bread flour
  • 2 tsp. active dry yeast


  1. In a bread machine pan, place wet ingredients in the bottom, then dry ingredients, leaving yeast for last (if you're new to bread machines, you'll need to make a well of your dry ingredients and place the yeast in the well).
  2. Select basic bread setting. Choose a crust color and loaf size if available.
  3. Bake according to bread machine directions - check your dough after 5 minutes of mixing; add 1-2 TBS water or flour if needed.

Thursday, October 30, 2008

Asian Chicken Wings

So the holidays are coming up and you want an easy but yummy appetizer to serve to your guests. This is something you will love!

  • 2 lb. chicken wings (about 12), split, tips removed
  • 1/4 cup orange marmalade
  • 1/4 cup Good Seasons Asian Sesame with Ginger Dressing
  • 1 tsp. garlic powder


  1. PREHEAT oven to 450ºF. Place chicken wings in single layer in shallow foil-lined baking pan. Bake 15 min. or until browned.
  2. While chicken is browning, combine marmalade, dressing and garlic powder.
  3. Brush marmalade mixture generously over both sides of wings. Continue baking 15 min. or until chicken is cooked through.

Wednesday, October 15, 2008

Carrot Walnut Cookies

because these were absolutely MADE to go with the orange cream cheese frosting!!!

1/2 cup butter
1 1/4 cups packed brown sugar
2 (4 ounce) jars carrot baby food
1 egg
1 tablespoon orange zest
1/2 cup orange juice
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 1/4 cups all-purpose flour
1/2 cup chopped walnuts


  1. Preheat oven to 350 degrees F.
  2. Beat all ingredients except flour and nuts in a large bowl with mixer on medium speed until blended (mixture will look curdled).
  3. With mixer on low speed beat in flour just until blended. Stir in walnuts.
  4. Drop by rounded tablespoon 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes until tops look dry. Cool on cookie sheet 1 minute before removing to a wire rack to cool completely. Frost cookies.

Chocolate Frosting

because we all know that chocolate is the way to a woman's heart...


  • 2 (1 ounce) squares unsweetened baking chocolate
  • 1/2 cup butter
  • 2-6 TBS milk
  • 3 1/2 cups confectioners' sugar
  • 1 pinch salt
  • 1 teaspoon vanilla extract


  1. In a large saucepan over medium heat, combine chocolate, butter and 2 TBS milk. Bring to a boil, stirring frequently. Remove from heat and beat in confectioners' sugar, salt and vanilla. Beat until smooth, adjusting consistency with milk or sugar, if necessary.

Orange Cream Cheese Frosting

yep, it's a frosting day today - but a friend of mine asked me to share, and what type of friend would I be if I didn't?!


  • 3 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 teaspoon orange zest
  • 2 tablespoons fresh orange juice
  • 2 1/2 cups confectioners' sugar
  • 3/4 cup chopped walnuts


  1. Beat cream cheese, butter or margarine, orange peel, and orange juice until creamy. Beat in confectioner's sugar until blended and smooth.
  2. Let icing set 1 to 2 hours. Refrigerate in an airtight container with waxed paper between layers up to 1 week.
These go fantastic with Carrot Walnut Cookies!!!

Whipped Cream Cheese Frosting

Because who doesn't love frosting?!


  • 1 (8 ounce) package cream cheese
  • 1 1/2 cups confectioners sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream


  1. In a small bowl beat whipping cream until stiff peaks form; set aside.
  2. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.

Spaghetti Carbonara

Mmmh, a new family favorite! The recipe says the wine is optional, but really, it's not...


  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 8 slices bacon, diced
  • 2 tablespoon olive oil
  • 1 onion, chopped
  • 2 clove garlic, minced
  • 1/2 cup dry white wine (optional)
  • 4 eggs
  • 1 cup grated Parmesan cheese
  • 1 pinch salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese


  1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
  2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
  3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
  4. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Vanilla Crepes

OK, since college, I've been a huge crepe fan. My room mate took me to this wonderful little restaurant someplace in Dallas (k, it's been a few years, so I don't remember *where*...) and I had these lemon German pancakes. Basically, it was a crepe, and I've had a love of crepes ever since. Here's a yummy recipe that I make for my husband and myself


  • 1 1/2 cups milk
  • 3 egg yolks
  • 2 tablespoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 5 tablespoons melted butter
  1. In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
  2. Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
  3. Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

Butter Cream Frosting

I know, I've been slacking in posting. Sorry, you'd think with my kids being in school, I'd have more time...but I don't!!

1/2 cup butter, softened
1/8 teaspoon salt
4 cups confectioners' sugar
2 egg yolk, beaten
1 teaspoon vanilla extract
2 tablespoons milk


  1. Cream butter until soft. Add salt and part of sugar gradually, blending after each addition. Then add egg yolks and vanilla; blend well. Add remaining sugar, alternately with milk, until of right consistency to spread, beating after each addition until smooth. Makes 2 1/2 cups or enough frosting to cover tops and sides of two 8 or 9 inch layers.
    Note: If the frosting is too thin, first whip it for an additional 1-2 minutes. If you still think it's thin, add a little more confectioners sugar. Too thick? Add milk until you get the consistency you want.

Monday, July 14, 2008

Dark Chocolate Mousse

I just did a solid 45 minute work out on my Wii Fit board (Wii fun!!!) and I'm craving something chocolaty and sweet. While I'm not going to indulge and my water is sitting here in front of me, I thought I would post something decadent and rich - something I might make as a treat after I hit my next weight loss target goal!!


  • 15oz. semi sweet chocolate
  • 9 oz. unsalted butter
  • 7 egg yolks
  • 11 egg whites
  • 2- ½ oz. granulated sugar
  • 8 oz. heavy cream

  1. Melt the chocolate and butter in a double boiler over low heat. Stir until no lumps remain.
  2. Allow the mixture to cool slightly, the whisk in the egg yolks one at a time.
  3. Beat the egg whites until soft peaks form. Slowly beat in the sugar and continue beating until stiff peaks form. Fold the whipped egg whites into the chocolate mixture.
  4. Whip the cream to soft peaks. Allow the mousse to cool, then fold in the whipped cream. Make sure no streaks of egg white or cram remain.
  5. Spoon the mousse into chocolate bowls or crepe shells from a pastry bag.

Friday, June 20, 2008

Steak Rub

Something a little different than my traditional marinade!

1 TBS salt (I use kosher salt freshly ground, found at Costco)
1 1/4 TSP smoked paprika (regular works too)
1 1/2 TSP fresh ground pepper
1/2 TSP dried minced onions
1/2 TSP granulated garlic
1/4 TSP cayenne pepper
1/4 TSP turmeric
1/4 TSP ground coriander

Mix ingredients in a bowl. Store in an air tight container. To use, rub approx. 1 TBS per pound of meat.

Tuesday, May 27, 2008

Cornish Game Hens with Scallion Butter and Lime

My husband and I enjoy Cornish game hens. This is a yummy but light recipe.

  • 4 TBS butter at room temperature
  • 1 TSP oregano
  • 1 TSP cumin
  • 1/2 TSP salt (I use sea salt)
  • fresh black pepper
  • 2 Cornish game hens
  • 1 scallion, finely chopped
  • 1 lime, cut in wedges


  1. Heat the oven to 450 degrees**
  2. In a small bowl, combine 2 TBS of butter with the oregano, cumin, half the salt and 1/4 tsp. of pepper.
  3. Rub the mixture on the skins of the hens.** Arrange hens skin side up on a baking sheet. Roast on the upper rack of oven until golden, approximately 20 minutes.
  4. While hens are roasting, combine the remaining butter, salt, scallions, and 1/8 TSP black pepper. When the hens are roasted, coat with the scallion butter. Serve with lime wedges.

**I have a rotisserie grill that works beautifully for this. If you have one, it is the preferred method over baking in the oven.

**I found that if you rub the butter mixture under the skin of the hen's, it really increases the flavor. I then baste the other butter mixture on the hens while they're cooking to make sure the skin gets that golden crispness. This works particularly well with the rotisserie grill!

Tuesday, May 06, 2008

Yukon Gold Potato Soup

From the Thornton Winery, in Temecula, CA.


  • 1 tsp. dried thyme
  • 1/4 cup olive oil
  • 1/2 cup celery, diced
  • 1/2 cup carrots, diced
  • 2/3 cup yellow onion, diced
  • 3-4 Yukon Gold Potatoes, peeled and chopped
  • 1 clove garlic, minced
  • 1-2 quarts chicken stock
  • 1 cup heavy cream

Process:Sauté celery, carrots, onion, garlic and thyme in olive oil over medium heat until vegetables are soft, 4-5 minutes. Add potatoes, cover with chicken stock and reduce heat and simmer about 1 hour or until potatoes are fully cooked. Add heavy cream, puree until very smooth and season with salt and pepper. Serves 6-8

Friday, March 28, 2008

Pulled Pork Sandwich

This is not my recipe...but it is SO good!! My favorite restaurant is Lucille's, which claims that it is traditional style southern barbecue. My girlfriend from Alabama was dually impressed when I took her for lunch, so on her word, it's a truly southern barbecue place! Anyway, this recipe is from Paula Dean, and it tastes JUST like the sandwich at Lucille's - a favorite of mine!


  • Dry rub:
  • 2 tablespoons salt
  • 2 tablespoons black pepper
  • 2 tablespoons dark brown sugar
  • 2 tablespoons paprika
  • 1/2 tablespoon cayenne
  • 4 pound shoulder pork roast
  • 2 cup apple juice 1
  • cup apple cider vinegar
  • 2 tablespoons Worcestershire
  • 1/2 tablespoon liquid smoke
  • 1/2 tablespoon garlic powder
  • 6 soft hamburger buns with seeds
  • Bbq sauce
  • Cole slaw


  1. Preheat oven to 325 degrees F.
  2. Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate for at least 2 hours.
  3. Combine liquid ingredients and the garlic powder in a medium bowl and pour into a large Dutch oven. Place pork in the oven and tightly cover with aluminum foil then lid. Roast for 4 hours or until fork tender and shreds easily. Brush the roast with cooking liquid every hour.
  4. Remove from oven and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite size pieces.
  5. Serve on hamburger buns topped with BBQ sauce and cole slaw.

Saturday, March 22, 2008

Swedish Sugar Cookies

A recipe from my childhood, and a family favorite.

  • 1 cup powdered sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 1 cup butter, softened
  • 1 cup vegetable oil
  • 1 tsp. vanilla extract
  • 4 1/2 cups flour
  • 1 tsp. backing soda
  • 1 tsp. cream of tartar
  • 1 tsp. salt


  1. Mix sugars with eggs, butter, vegetable oil and vanilla. Set aside
  2. In a separate bowl, mix flour, baking soda, cream of tartar and salt.
  3. Mix flour and sugar mixture together. Mix well. Refrigerate dough until firm.
  4. Form by TBS into balls. Place on greased cookie sheet. Flatten with a glass cup that has been buttered and dipped in granulated sugar.
  5. Bake at 350 degrees for 8-10 minutes. Cool on a wire rack. DO NOT OVER BAKE - cookies should look almost done when you take them out of the oven.

Thursday, March 13, 2008

Green Bean Fries

Yes, it's fried, so it's not "as" healthy as it could be. But my kids love these, which speaks volumes in my house! See the notes below about making a healthier version, that I actually love for myself!

  • oil for frying
  • 1 pound fresh green beans, trimmed
  • 1/2 cup water
  • 1 egg
  • 1/2 cup milk
  • 2 cups italion seasoned bread crumbs
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup all-purpose flour


  1. Heat the oil in a deep fryer or electric skillet to 375 degrees.
  2. Combine the green beans and water in a saucepan. Cover and bring to a boil. Cook until the beans are bright green, about 4 minutes. Drain and transfer to a bowl. Cover with cold water and set aside.
  3. In one bowl, whisk the egg and milk together. In a separate bowl, mix together the bread crumbs, chili powder, garlic powder, and onion powder. Drain the green beans and toss with flour to coat, shaking off the excess. Dip the beans into the egg mixture and then into the bread crumbs, coating thoroughly.
  4. Fry beans in batches so they are not touching. Cook until golden brown and crispy, about 2 minutes. Drain on paper towels.

Healthier Alternative:

Use fresh, frozen green beans (I get the organic ones in the frozen section of Costco). Skip the pre-cook directions. Follow step 3, but instead of frying, spray a cookie sheet with cooking spray, then place the beans on top. Bake at 375 for about 25 minutes. You could use an egg substitute as well, to cut back on cholestrol.

Monday, March 10, 2008

Irish Soda Bread

What else would you serve with Lamb Stew?


  • 1/2 cup white sugar
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 tablespoon caraway seeds
  • 2 eggs, lightly beaten
  • 1 1/4 cups buttermilk
  • 1 cup sour cream


  1. Preheat oven to 350. Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan.
  2. In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x3/4 inch deep slit in the top of the bread. Dust with reserved flour
  3. Bake in a preheated 350 oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.

Easter Dinner

This year, we will be celebrating Easter with close friends. Katie and I will be sharing the cooking duties (see, I can share...sometimes...) and planning quite the feast for our families. Of course, the adults will be severely out numbered - 9 kids, 4 adults.

So I'm posting our meal plan here. I'll get the recipes up later :o)

Honey Glazed Ham
Green Bean Casserole
Deviled Eggs
Strawberry Spinach Salad
Scalloped Potatoes
homemade rolls
Carrot Cake

Tripple Chocolate Cake

I think the name says it all...


  • 3 cups packed brown sugar

  • 1 cup butter or margarine, softened

  • 4 eggs

  • 2 teaspoons vanilla extract

  • 2 2/3 cups all-purpose flour

  • 3/4 cup baking cocoa

  • 1 tablespoon baking soda

  • 1/2 teaspoon salt

  • 1 1/3 cups sour cream

  • 1 1/3 cups boiling water

  • 1/2 cup butter or margarine

  • 3 (1 ounce) squares unsweetened chocolate

  • 3 (1 ounce) squares semisweet chocolate

  • 5 cups confectioners' sugar

  • 1 cup sour cream

  • 2 teaspoons vanilla extract


  1. In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended.

  2. Pour into three greased and floured 9-in. round baking pans. Bake at 350 for 35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely. For frosting, in a medium saucepan, melt butter and chocolate over low heat. Cool several minutes. In a mixing bowl, combine sugar, sour cream and vanilla. Add chocolate mixture and beat until smooth. Frost cooled cake.

Steak Marinade

I was talking with a friend online tonight, and I thought my steak marinade recipe was here.'s not. So Jack my friend, this one is for you!


  • 1 cup canola oil
  • 1/2 cup soy sauce (I use low sodium)
  • 1/3 cup red wine vinegar
  • 1/4 cup fresh lemon juice
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons Dijon-style prepared mustard
  • 1 onion, sliced
  • 2 cloves garlic, minced


  1. In a medium bowl, combine the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, ground black pepper, mustard, onion, and garlic. Mix together well, and use to marinate your favorite meat. Marinade 4-6 hours for maximum flavor and tenderness.

Lamb Stew

Wow, it has been too long since I've posted!! I've been super busy, but I'll get back on track here. :o)

St. Patrick's Day is only a week away. I know, I know, where does the time go? My son is anxiously antipating my traditional corn beef and cabbage. He's cabbage fiend! And while I plan to make that tasty dish, along with some good Irish Soda Bread, I also like other traditional Irish fair - such as this yummy Lamb Stew. I don't actually tell my kids it's lamb stew, but they love it!

  • 2 pounds boneless leg of lamb, trimmed of fat and cut into 1-inch pieces
  • 1 3/4 pounds yukon gold potatoes, peeled and cut into 1-inch pieces
  • 3 large carrots, peeled and cut into 1-inch pieces
  • 3 stalks celery, thinly sliced
  • 3 large leeks, white part only, halved, washed and thinly sliced
  • 1 14-ounce can vegetable broth
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1/4 cup packed fresh parsley leaves, chopped


  1. Combine lamb, potatoes, carrots, celery, leeks, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.

Tuesday, January 08, 2008

Tangy BBQ Sauce

Lets face it, buying bbq sauce from a jar is easy and convienent. Unfortunately, I don't like over half of them. Too tomato-y tasting. I like a slightly sweet, yet tangy sauce. WOW, does this one fit the bill! I hope you enjoy it too.

  • 2 cups ketchup
  • 2 cups tomato sauce
  • 1 1/4 cups brown sugar
  • 1 1/4 cups red wine vinegar
  • 1/2 cup unsulfured molasses
  • 4 tsp hickory-flavored liquid smoke
  • 2 TBS butter
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp celery seed
  • 1/4 tsp ground cinnamon
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp coarsely ground black pepper


  1. In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
  2. Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.