Saturday, June 30, 2012

Watermelon Cubes with Feta

I told you that I would be trying more watermelon recipes, in this blog post...Watermelon Used 3 Ways. So here is another one. These delicious little cubes of sweet and savory heaven are the creation of Rachel Ray. Her recipe was posted on Pinterest...and that's where I first saw it. Did I ever tell you how much I love trying the recipes that I find on Pinterest? Oh yes, I think I did tell you that a few times in previous posts!

 I didn't follow her recipe completely, but I did use her idea. Her recipe called for shallots, mint and pepper, along with the feta. I just omitted everything except the feta. And it was still perfect! I loooove sweet and salty combinations. If these were served at a party, I would plant myself in front of the tray and just eat all of them by myself! So what if I never get invited to another party. These are worth the risk!

Friday, June 29, 2012

Portobella Burgers with Roasted Red Pepper Paste and Smoked Mozzarella

I found this recipe on This is a Rachel Ray recipe. I never had a portobella burger until I tried this one. How did I live without this delicious recipe for most of my life? I've made this recipe about 20 times since then. This portobella burger tastes ALOT like a beef burger!  I love the earthy, smokey flavor of the mushroom and the cheese! The red pepper paste is a must! When my hubby (Tony) first tried this burger, he could hardly speak because he couldn't stop eating long enough to form a sentence! All I heard, between mouthfuls of chewing, was a slight mumbling of "Mmmmmm, this is so good". He still gets all happy when he knows I'm making this for dinner! I'm posting this recipe with the minor changes I made.  
Portobella Burgers

2 Tbls. extra virgin olive oil
1/8 cup balsamic vinegar
1 tsp. dried oregano
4 large portobella mushroom caps - burger size
1/2 tsp. kosher salt
1/2 tsp. pepper
1/2 lb. smoked mozzarella or gouda, sliced into 4 eaqual pieces
4 large crusty rolls - split
14 oz. jar roasted red peppers - drained
1 drizzle extra virgin olive oil
1 handful flat leaf parsley leaves
1 large clove garlic - chopped
salt & pepper to taste
Lettuce or spinach leaves
thin sliced red onion

Combine first three ingredients in the bottom of a large sealable plastic bag. Add mushroom caps, seal bag and shake bag to coat caps, then let the mushrooms marinate for 15 minutes.
Grill mushrooms on an indoor electric grill starting with caps down, turning to caps up, 6 minutes on each side. You can also pan fry in large nonstick skillet for the same amount of time. As they cook, season caps on each side with a little salt and pepper. Melt the smoked cheese over mushroom caps in the last minute of grill time.
To make the pepper paste, combine the roasted peppers, EVOO, parsley, garlic, salt and pepper in food processor and pulse grind into a thick sauce.
To serve, place the grilled mushroom caps topped with melted cheese on the bun bottoms. Top with lettuce or spinach and onion. Spread bun tops with roasted pepper paste. 

Thursday, June 28, 2012

Banana Dogs

I know this looks and sounds very strange but it was surprisingly good! I found this recipe on my favorite cooking site, But this seems to be a very popular meal because I also saw it posted MANY times on Pinterest. I've eaten bananas with peanut butter, but I never thought to put it on a hot dog bun and add jelly! This is also very popular with little kids as you can see from the reviews on the recipe...**click here**

So be adventureous and try this for yourself...or try it out on a small child! Either way it's worth a try!

Wednesday, June 27, 2012

Watermelon Used 3 Ways

I bought a gi-gundo watermelon a few days ago! Now I needed to find LOTS of things to do with it! So my hunt began for all things watermelon! So far I decided to make the 3 recipes shown below. I loved all of them equally. I still have 1/2 of a watermelon leftover, so you might be seeing more watermelon recipes, on this blog, in the very near future!


Watermelon Martini
 This was the first recipe I made with the watermelon. I love martinis, so of course I had to try this. I loved this recipe because it was simple...just fresh squeezed watermelon juice, vodka and a splash of lime juice! Oh, and a sugar rimmed martini glass! Here is the link to this delicious cocktail...Watermelon Martini


Watermelon Sorbet

And because I'm in love with my new ice cream maker, I just had to make the sorbet! This was such a refreshing frozen dessert! If you want the sorbet to stay slushy and not frozen solid in your freezer, just add a tablespoon of vodka to the mixture before you add it to your ice cream maker. I forgot to do that...but I won't make that mistake next time!
Check out this lovely sorbet recipe...Watermelon Sorbet


Watermelon Dippers
And this last watermelon recipe caught my eye because it was so unique! I love fruit with sweet creamy dipping sauces, but I never thought to try it with watermelon. This was excellent! I loved the contrast of flavors in this dessert...sweet and tangy! And I loved the combination of textures...creamy and crunchy! Here is the link to this very cool recipe...Watermelon Dippers

Tuesday, June 26, 2012


I thought this product seemed like a good idea...until I tried it!

I found this item on It's a website that is basically a yard sale on the Internet. I'm hooked on that site! This is one of three items I've purchased from that site since I joined about 2 weeks ago! I got a great deal on this! I only paid $2.46. Eggies is a hard boiled egg system. Check out the info video here Eggies
These are the parts for one egg container.
So multiply this times 6.
You pour the egg into each container.

One large egg inside.
This product is suppose to make it easier to make hard boiled eggs because there's no eggshells to peel. But preparing and cleaning the 6 egg containers is a bit of a pain. I oiled mine, but the eggs still stuck to the container! I was able to loosen them with a tiny baby spoon. It took 17 minutes to cook but I think I would cook them a little longer because they weren't cooked completely through. Maybe I'll add another minute next time. I usually cook my hard boiled eggs for 13 minutes when I make them the traditional way.
Place into boiling water
They looked cute floating around in the pot!

They need to cool off before opening because there's a little bit of hot water inside each egg container that spills out as soon as you un-screw it...yes, that's what happened to me.
After they are cooked
I like my eggs cooked completely through, not like this one in the picture.
Slightly under cooked after 17 min.
Egg gets stuck in the threading and on these rubber rings,
making it difficult to clean all the pieces.

And I'm just not too thrilled about the shape! I like full oval shaped hard boiled eggs!

I'm just glad I didn't pay more than $3.00 for this.
Does anyone out there want to buy a slightly used Eggies for $2.46 plus shipping?

Monday, June 25, 2012

Spa Water

I've never had a glass of water at a Spa before. Oh wait...that's because I've never been to a Spa! But I do love the flavor of this water! It's slightly sweet from the apple and has a nice cinnamon flavor from the cinnamon stick. This is a detox and metabolism boosting drink. I found this recipe on Pinterest. Which led me to this blogger who posted the recipe...Lose Weight By Eating! Recipes from a skinny stay at home Mom.

I'm not a big water drinker because water is boring! But I think I can drink lots of water if I keep this in my fridge! You can refill the water pitcher 3 times before you need to change the apple and cinnamon stick. I used 2 quarts of water. And you don't have to use a Fuji apple...use whatever type of apple you like. I'll be experimenting with other apples every time I make this.

Sunday, June 24, 2012

Stabilized Whipped Cream Icing

I'm not much of a baker...well, I bake occasionally but I don't know all the tricks that good bakers know! I couldn't figure out how to keep my whipped cream from melting as soon as I took it out of the fridge. I love whipped cream as an icing on cakes and pies! But my homemade whipped cream would just dissolve as soon as I served it! Then a food friend from told me about this Stabilized Whipped Cream Icing recipe. This was the trick to making nice firm whipped cream! This whipped cream recipe worked great! I used this for icing a cake. The whipped cream stays firm indefinitely! The cake lasted 3 days in the fridge...and so did the icing! I'll be using this method for firm whipped cream from now on!

Saturday, June 23, 2012

Roasted Garbanzo Beans

I love snacks that not only taste great but are good for you too! These roasted garbanzo beans are easy to make and so addicting to eat! If made as  written the taste reminds me of crispy fried chicken skin! I ate so much of these that my teeth hurt...but it was so worth it!
Roasted Garbanzo Beans


2 Tbls. extra virgin olive oil
1 pinch cayenne pepper
sprinkle evenly with seasoned salt
sprinkle evenly with garlic powder
sprinkle evenly with onion powder
sprinkle evenly with smoked paprika
15 oz can garbanzo beans - drained


Preheat oven to 350 degrees F
Line a cookie sheet with parchment paper.
Pour the drained beans onto the lined cookie sheet and pat dry.
Add all the remaining ingredients.
Toss to coat.
Bake on middle rack uncovered for 20 minutes.
Then stir beans and bake another 20 minutes.
Keep doing this til the beans are nice and crunchy. It will probably take over an hour.
Serve warm or room temp.

Friday, June 22, 2012

Stove Top Summer Lasagna

I never realized you could make lasagna on the stove top until I tried this recipe! It was perfect and easy! This recipe was shown to me by a cook named Pleclare. She found this recipe in a Woman's World magazine. So, if you don't want to heat up your kitchen on these hot summer days, give this recipe a try! This can be made with jarred sauce, if that's what you prefer, to make it even easier.
Stove Top Summer Lasagna

5 cups plum tomatoes-chopped
4 Tbls. fresh basil-chopped
15oz. container ricotta cheese
1/2 cup grated parmesan cheese
2 Tbls. extra virgin olive oil
1 small sized onion-chopped
2 cloves fresh garlic-crushed
1 tsp. kosher salt
1/2 tsp. pepper
1/2 cup dry white wine-not cooking wine
9 oz. box oven-ready lasagna noodles broken into thirds
8 oz. mini mozzarella balls

Combine 2 c tomatoes and 1 Tbs basil and reserve. In seperate bowl,combine ricotta and parmesan, reserve.
In 10" non-stick skillet,heat oil over med. heat. Add onion,garlic,salt,pepper and remaining 3 cups tomatoes;cook stirring until softened,12 to 15 mins. Stir in wine and 1/2 c water,boil 1 min. Transfer to bowl;stir in remaining 3 Tbs basil.
In same skillet,spread 1 c sauce. Top with 6 noodle pieces,1/2 ricotta mixture and 1/3 of mini mozzarella balls. Repeat. Add noodles and remaining sauce.. Bring to boil. Cover;reduce heat to med-low. cook till noodles are tender ,30 mins.
Remove skillet from heat. Top with remaining mozzarella balls. Cover;let stand until melted,5 mins. Top with reserved tomato-basil mixture.

Thursday, June 21, 2012

Mango/Banana Sorbet

I'm totally loving my new ice cream maker! I just made this recipe called Mango Sorbet from This was another activity for my Allstar Ambassador Program...and it was goooood! Below my food photo is the ingredients I used to make the sorbet because I didn't have all the ingredients listed in the original recipe. I only had one mango instead of four. That's why I added 2 bananas, to make up for some of the missing mangoes. And I didn't have enough sugar to make simple syrup, so I used light corn syrup instead...which was so much easier than making simple syrup! I didn't have 3 tablespoons of fresh lime juice, but 2 tablespoons was plenty.
Mango/Banana Sorbet

1 ripe mango - peeled and cut into chunks
2 ripe bananas - peeled and cut into chunks
3/4 cup light corn syrup
2 Tbls. fresh lime juice
Place all ingredients into food processor and process until smooth.
Then pour into ice cream maker and follow directions from manufacturer.

I loved the creamy texture of the bananas in this sorbet. And the combination of the mango and banana gave the sorbet a very tropical flavor! This was my first time making sorbet. I can't wait to experiment with other fruits!

Wednesday, June 20, 2012

Salad Wedges

When I saw this on Pinterest I thought it was a great idea! This is much easier than cutting the head of lettuce into lots of bite sized pieces! Plus it gives you more crunch when eating the salad this will need a knife though! That's creamy ranch dressing and crispy crumbled bacon ontop of my salad wedge in that photo. It was all good!
I've been keeping these wedges in the fridge and I just grab one everyday for lunch. They last about 5 days before the edges start to brown.

Tuesday, June 19, 2012

S'mores Pops

As one of my activities for the Brand Ambassador Program for the month of June, I was asked to make some recipes that remind me of summer. I chose the following recipe for that very reason...S'mores is just one of those food items that is made time and time again during the summer months! But these treats are delicious ANY time of year!
 This version is a simple idea taken from the traditional S'mores recipe. My family loved it! And I loved how easy it was to make and keep stored for whenever that S'mores craving hits you!

Here is how I made this recipe...
9 lolly pop sticks

9 marshmallows

7 oz. chocolate chips

4 full squares graham crackers, crushed

Insert lolly pop sticks into each marshmallow as shown in photo above. 
Melt chocolate chips in a small bowl in the microwave according to package directions.
Place cracker crumbs in a separate shallow bowl.
Roll marshmallows in melted chocolate until sides and top are covered. Then sprinkle or roll in cracker crumbs. Place on a plate lined with waxed paper. Freeze for 5 minutes. Serve immediately in paper baking cups, if desired or keep stored in fridge until ready to serve.

I made them with a Patriotic theme by coloring the mini cupcake liners with food coloring as seen in this blog...**Click Here**

Monday, June 18, 2012

Oven Roasted Salsa

Wow...what a difference a little roasting makes! I never thought to oven roast my salsa veggies, but it really works nicely! I loved the bold flavors the roasting brings out! I seeded the jalapeno because I like mild salsa. And I didn't use the Anaheim pepper because I didn't have one, but this still tasted great! I can't wait to serve this to guests at my next party!
I found the recipe on this food blog...'Heather Christo Cooks'
So, if you love salsa, give it a try!

Sunday, June 17, 2012

Apple Pie Egg Rolls with a Caramel Drizzle

I love to find new ways to make apple desserts! I also had some leftover won ton wrappers that I need to use before they expired. So I went searching on Pinterest and found a recipe called 'Baked Apple Pie Egg Rolls'...perfect! I knew I could find something unique on that site!

The caramel drizzle was my own idea...I put it on lots of desserts! I just melt some caramel candy in the microwave with a splash of milk or light cream. For the filling you can use canned apple pie filling. I made my own filling by sauteing apple slices in a little butter, brown sugar and cinnamon powder. I also doubled wrapped the sauteed apples in the won ton wrappers because I like a thicker crust, plus it holds in the juices better. This was a perfect and quick way to make individual apple pies!

Saturday, June 16, 2012

Man Pleasing Chicken

In honor of Father's Day why not serve this to your favorite father! I think he would be very pleased!
 Although I think this recipe should be called 'Man and Woman Pleasing Chicken' because I was VERY pleased also!

 I found the recipe here. It consists of boneless skinless chicken thighs, Dijon mustard, maple syrup, rice wine vinegar and rosemary. I omitted the rosemary because I'm not a fan of that spice. This chicken was so tender, sweet and savory!  I'll have to double the recipe next time because everyone was scraping their dishes clean! I served it over white rice as you can see in my photo above.

Oh, and one other thing...please line your baking pan with foil, as suggested in the recipe directions, because this was a killer to clean. Yes, I forgot to line my baking dish and paid the price! The sugar in the maple syrup was almost impossible to clean off the baking pan. The picture in the recipe link shows the blackened glass baking dish. So the author of that post must not have followed her own directions or she may have learned that lesson after making the recipe. But it was all worth it because we truly enjoyed this chicken!

6 boneless skinless chicken thighs
1/2 cup Dijon mustard
1/4 cup Maple syrup
1 Tbls. rice wine vinegar
Salt and pepper to season chicken thighs
Fresh rosemary - I omitted this
2 cups of cooked white rice to serve with chicken.

Preheat oven to 450 degrees F.
Line a large baking dish with tin foil - This is a must for easy clean-up!
In a small bowl, whisk together the Dijon mustard, maple syrup and rice wine vinegar.
Season the chicken thighs with a light sprinkling of salt and pepper and
place them in the foil lined baking dish.
Pour the mustard mixture over the chicken thighs, turning them to coat.
Bake for 40 minutes.
Baste one time after 20 minutes.
When done baking, remove from oven and top chicken with light sprinkling of fresh chopped rosemary if desired.
Serve over cooked white rice and spoon the pan juices over top.
Serves 4

Recipe from Witty in the City

Thursday, June 14, 2012

Amazing Beef Sandwiches!

This is the easiest most delicious beef sandwich ever! I got this recipe from a food friend named Sday5. I make this recipe about twice a month! My family LOVES this one! Its smokey and garlicky and seasoned just right! Its only 3 ingredients! You can't get much easier than this! I don't know how these 3 little ingredients can bring so much flavor to the beef, but they do! After cooking in the crockpot for 6 - 8 hours the rump roast shreds so easily, and melts in your mouth. It also produces lots of sauce for dipping! I serve this on nice hearty rolls, like kaiser or hoagie rolls.
Amazing Beef Sandwiches

4 or 5 lb. rump roast - must be a rump roast - no other cut tastes as good
12oz. jar of mild pepperonicinis - not spicy
5 large cloves garlic - cut into quarters
8 rolls - kaiser or hoagie

Make deep slits all over the top and sides of the rump roast and push the garlic pieces into these slits.
Now place the rump roast into the crock-pot. Pour the entire jar of pepperoncinis over the roast.
Cook on low for 6-8 hours. Or til meat falls apart easily.
Shred the meat and place it back into the juices til ready to serve. Then serve on kaiser rolls with some of the juices poured over the meat.

Wednesday, June 13, 2012

A Light and Flavorful Potato Side Dish!

Now that summer is right around the corner, I want to start eating lighter meals, as in lower in fat! This potato recipe tastes very rich, but it's very low fat! I serve this instead of mashed potatoes because it's much easier and tastier! Plus this can be put together a few hours ahead of time, then baked when needed!
These are paper thin sliced potatoes in a creamy green onion cheese sauce.
Baked until tender. Made with low fat ingredients. This is an easy potato side dish with lots of creamy, cheesy flavor! Perfect with any meat main dish...chicken, beef, pork and even fish! 
Skinny Potatoes

4 large potatoes, washed, peeled and sliced very thin 
4 ounces of low fat or fat free cream cheese 
8 ounces of fat free half n' half or low fat milk 
3/4 cup of low fat, low sodium chicken broth 
1/2 cup of freshly grated Parmesan cheese
2 green onions (white and green parts), finely chopped
1 1/2 teaspoons of kosher salt
1 teaspoon of bacon salt or you can sub 1 tablespoon of jarred bacon bits or 1/2 tsp. liquid smoke 

1. Pre-heat oven to 400 degrees F.
2. Thoroughly butter a 13 x 9-inch casserole dish.
3. Layer potatoes evenly in the bottom of the casserole dish.
4. In a separate microwave safe bowl, mix together the remaining ingredients.
5. Microwave on high for 60 seconds. Stir well and pour evenly over the potatoes.
6. Bake uncovered on the middle rack for 40-45 minutes or til browned. Remove from oven, cover and let sit for 15 minutes. Garnish with more chopped green onions if desired. Serve warm.

Tuesday, June 12, 2012

Lick the Bowl Clean, Party Dips!

When ever I have a party I love to serve unique and delicious dips! I try to stay away from the same old, same old, basic dips! The two dips on this page fit the bill for me and my guests! When the dip bowls are practically licked clean, you know it was a big success...and with these two recipes, that's exactly what always happens when I serve them!


This first dip is one that I found on posted by a member known as Notyourmomma. Its called 'Hot Kielbasa Dip'. The only change I made to this recipe was in the preparation. I like a smooth dip, so I placed all the ingredients into the food processor! Here's my photo.
  • In a food processor, blend the cream cheese, sour cream, mayo and parmesan. In a bowl, fold in kielbasa & scallion. Pour into a 9" pie plate. Bake at 350 degrees for 15 min. Serve hot as a dip or spread.
  • Note...I put everything into the food processor to make a more creamy dip, as in my photo! Then I added some chopped scallions ontop!

This second dip is one of my creations! My hubby and I love to have movie night once a week, where we rent a movie and just relax and munch! I'm always trying to think of new snacks for our movie nights, so I came up with this one!  Well, we loved it so much that we also ate it the next afternoon for lunch as a sandwich spread! We still couldn't get enough of this delicious new snack so I thinned it out with some canned chicken broth and added some crutons...and it  became a hearty soup! So thats why I named it 'Dip...Spread...Soup'.


1 cup marinated artichoke hearts, drained and chopped 
2 (15.5 ounce) cans small white beans, drained and rinsed
2 tablespoons extra virgin olive oil
2 large cloves of garlic, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper 
1/2 teaspoon dried thyme
1 (4-ounce) can chopped mild green chilies
1 teaspoon liquid smoke flavoring
4 ounces low fat cream cheese, softened
4 ounces shredded sharp cheddar cheese
2 tablespoons fresh chives, chopped 

For a dip: crackers and chips
For a sandwich: bread
For a soup: chicken broth and croutons
1. Put the drained marinated artichoke hearts and the drained and rinsed white beans in a food processor and pulse until chopped well.  Set aside.
2. Heat olive oil in a large skillet on medium heat and saute garlic for about 1 minute.  Add salt, pepper, cayenne and thyme.  Cook, stirring constantly for about another minute.

3. Turn heat to low and add green chilies and liquid smoke.  Stir to mix well.

4. Then add white bean mixture, softened cream cheese, cheddar cheese and 1/2 of the chives.  Stir and cook until cheeses melt and the mixture is heated through.

5. Pour into a serving bowl and top with remaining chives.

Serve warm with crackers...or spread on sliced bread for a sandwich...or thin it out with chicken broth and top with croutons for a soup.


I'm always willing to try these kinds of unique and interesting recipes! If anyone has some 'tried and true' recipes like these, I would love to see them! Please send the recipes to me at the email address listed in the 'About Me' section of this page! I would love to try them, and add them to this blog! 
Thank you!

Monday, June 11, 2012

Wacky Ingredients, With Delicious Results!

I found this recipe on the Internet and its a real gem! The ingredients sound wacky but they become a delicious, dark, rich, earthy, smokey, slightly sweet but savory gravy! You'll want to lick the dish clean, like I did! The ingredients are all the things you probably have in your fridge right now!
This recipe is by a cook known as Divalicious, from The photo is my own.

Wacky But Amazing Pork Chops in Gravy


6 bone-in pork chops
1 c flour
1/4 tsp kosher salt
1/4 tsp pepper
12 oz egg noodles-cooked according to pkg. directions
5 Tbsp ketchup
5 Tbsp grape jelly
3 Tbsp lite soy sauce
3 Tbsp yellow mustard
2 Tbsp worcestershire sauce
3 lg cloves garlic-crushed
1/4 tsp oregano
1/4 tsp dried thyme
1/4 tsp pepper
1/2 c water
1/2 c dry red wine-not cooking wine
3 Tbsp olive oil to fry pork chops 
3 Tbsp butter to fry pork chops


Place the flour, 1/4 tsp. kosher salt and 1/4 tsp. pepper into a freezer bag. Shake well to combine. Set aside.
Sprinkle both sides of each pork chop with some salt and pepper. Set aside.
In a medium size bowl combine the ketchup, grape jelly, lite soy sauce, worcestershire sauce, garlic, oregano, thyme, pepper and water. Mix til well blended. Don't worry if the jelly is lumpy. That will melt during cooking. Set aside.
Place pork chops in the freezer bag with the seasoned flour. Coat the pork chops well with the flour mixture.
Heat a very large skillet on med/high. Add 1/2 the olive oil and 1/2 the butter. When hot add 3 pork chops. Do not move them in the pan for about 5 mintues. This will give them a good sear. Then turn them and cook another 3 minutes.
Remove pork chops and place in a large casserole dish.
Repeat the frying process with the last three pork chops. And also place them in the casserole dish with the other pork chops.
Lower the heat to med/low and deglaze the skillet with the wine. Then add all the sauce mixture to the skillet, stirring well for about 3 minutes til jelly melts and the sauce is heated through.
Pour this mixture over the pork chops and bake covered at 350 degrees for 1 1/2 hours.
Serve over cooked egg noodles.
And this next wacky recipe was such a yummy surprize! I found this recipe on a cooking site, posted by a member named Helene P. I tried this recipe and loved it! Its made with simple ingredients. The wacky part is that it contains white vinegar and no milk or eggs...but don't let that scare you because this is one of the best chocolate cakes I ever tasted! Its moist and fluffy!
 This is my photo!
Wacky Depression Era Chocolate Cake

1 1/2 cups unsifted all purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 tsp. baking soda...not baking powder
1/2 tsp. salt
1 cup water
2/3 cup corn oil
1 Tbls. white vinegar - or apple cider vinegar
1 tsp. pure vanilla extract

8 oz. chocolate chips
4 Tbls. non dairy creamer (liquid) I used coffeemate french vanilla

Preheat oven to 350 degrees.
Mix all dry ingredients together
Then add in all wet ingredients and mix until well combined.
Pour into a greased and floured 9" cake pan.
Bake on middle rack for about 30-35 minutes or until toothpick inserted into the center comes out clean.
Remove from oven and let cool completely.

Heat the chocolate chips and non dairy creamer in a saucepan on med/low heat, stirring until melted and smooth.

Flip the cooled cake, upside down, onto a platter.
Pour the warm ganache over the cake.
Serve chilled.

NOTE...This recipe makes a single cake. To make a layered cake, double the recipe and pour into 2 seperate 9" baking pans. You will need to double the ganache also.


Sunday, June 10, 2012

The Simplest Rib Sauce Ever!

The is the best and simplest rib sauce I ever tasted! It's only 3 common ingredients, but it taste so very good when barbecued with the ribs! It lets the flavor of the ribs shine through but just gives the ribs a nice sweet, savory, smokey flavor! 
I got this recipe from my Mom's sister, who we call Zi Zi, which is derived from the Italian word 'Zia', which means 'aunt' I'll call this recipe, 'Zi Zi's Rib Sauce'! Italians are not known for making barbecued ribs, but Zi Zi really has a winner with this recipe! This is the only sauce I use on barbecued ribs! And this works on any kind of back, country style, pork or beef! Everyone who tries this sauce, loves it!
Zi Zi's Rib Sauce

1/4 cup corn oil
2 Tbls. ketchup
2 Tbls. soy sauce

Whisk all ingredients together.
Brush onto ribs during last 10 minutes of barbecuing.
This is enough sauce for about 5 lbs. of ribs.
I wish I had a photo of the ribs after they are grilled, but they get eaten so fast that I never get a chance to take a picture!

Saturday, June 9, 2012

Tequila Lime Pork Tacos and Mexican Spaghetti Side Dish

I love making easy Mexican food at home! These are two of my 'go to' recipes for Mexican food! I make these a few times a month. It's the kind of recipes that you never get tired of and actually start to crave them, once you've tried them! I'm craving them just by typing about them!

This taco recipe is one that I got from a fellow foodie known as Pleclare. I'm a big fan of LOTS of her recipes, so you may have seen me post other recipes from her. I'm posting this recipe with some slight tweaks that I made.

6 boneless center cut pork chops
8 flour tortillas-fajitas size

4 slices of jarred/pickled jalapeno rings-minced
2 limes-juiced and grate the peel
1/4 cup olive oil
3 Tbls. tequila
1 Tbls. grated lime peel
1 Tbls. fresh crushed garlic
1 Tbls. chili powder
1 tsp. dried oregano
2 tsp. kosher salt
1 1/2 tsp. ground cumin
1 tsp. pepper
1/2 tsp. allspice

shredded cheddar
sour cream

Place pork chops in resealable plastic bag.
Combine marinade ingredients into a medium size bowl.
Pour the contents of the bowl into the bag with the pork chops.
Coat pork chops well.
Place in fridge overnight or longer.
Then pour pork chops and marinade into a crockpot and cook on low for 4 hours.
Shred pork chops with a fork.
Serve inside warm flour tortillas with toppings of your choice.
I top mine with shredded cheddar, lettuce and sour cream.

This side dish is another easy recipe! I love the authentic Mexican flavors and the simple ingredients! I got this recipe from a foodie friend named Juliann Esquivel. And she got the recipe from her Grandma.


1/2 lb. thin spaghetti pieces
1/4 cup olive oil
1 medium yellow onion - diced small
2 large cloves garlic - crushed
1-15 oz. can diced tomatoes
1 can chicken broth
1/4 tsp. dried oregano
1/2 tsp. ground cumin
1 tsp. salt
1/4 tsp. pepper
1 large jalapeno whole with the stem, washed but not cut or seeded
 chopped cilantro - to garnish - optional

Heat oil in a large saute pan or skillet, Add the spaghetti pieces to the oil and with a fork begin to brown your spaghetti. Keep heat at a medium low, so spaghetti will not scorch. Keep stirring until your spaghetti is pretty much golden brown. Now add the diced onions and garlic. Keep mixing and stirring until the onions begin to get limp.

Next step add the diced tomatoes with the can juices and continue to saute with the onion and spaghetti. Saute for about a minute more.
Now add the chicken broth and seasonings oregano, cumin, salt and pepper Mix everything real well and put your whole jalapeno right in the middle of the simmering spaghetti. Do not cut open the jalapeno. Cover your pasta and let cook for about 15/20 minutes. After twenty minutes have passed uncover and fluff with a fork taste to see if seasonings are right. If pasta is still not cooked but somewhat dry add a little more chicken broth. Check vermicelli pasta to see if it needs more salt If it does then remove jalapeno adjust your seasonings and put jalapeno back in the middle. Leave jalapeno in the middle for garnish looks pretty when served at the table. Jalapeno can be discarded or eaten. Jalapeno imparts good flavor but not heat when cooked this way. Sprinkle with cilantro, serve and enjoy.

Friday, June 8, 2012

Egg Boats

This is a great way to make egg sandwiches for a crowd! All you have to do is carve out a wedge in each hero roll and mix the egg, cheese, bacon, green onion, light cream, salt and pepper together in a bowl. Then just pour equal amounts of the egg mixture into each boat (hero roll) and bake in the oven for 25 minutes. I've been making this often since finding this recipe! So easy and delicious!

This recipe is from a blog called Spoon Fork Bacon

Here is the recipe with my version in red...

                                                        Egg Boats
                                                         Makes 4

4 demi sourdough baguettes - I used 6 inch hero rolls
5 large eggs
1/3 cup heavy cream - I use light cream or milk
4 ounces pancetta, finely chopped and fried until crisp - I used bacon or packaged bacon bits
3 ounces gruyere cheese, grated - I used cheddar
2 green onions, thinly sliced
salt and pepper to taste - I use a pinch of each for each egg 

1. Preheat oven to 350 degrees F.
2. Cut a deep “V” through the tops of each baguette( or hero rolls) until about a 1/2 inch to the bottom. Partially unstuff the bread. Set aside.
3. Place the eggs and cream into a mixing bowl( I use a large measuring cup with a spout for easy pouring) and lightly beat together. Whisk in the remaining ingredients and lightly season with salt and pepper.
4. Divide and pour the mixture into each bread boat and place onto a baking sheet. I line the

sheet with tin foil for easy clean up.
5. Bake uncovered on center rack for 20-25 minutes or until golden brown, puffed and set in the center.
6. Allow to cool for about 5 minutes, and serve.

I usually only eat one boat but hubby eats two. So this serves 2 - 4
I have doubled this recipe without any problems.