Thursday, August 16, 2012

Banana Rum Fritters

I love fritters of all kinds! Sweet or savory!  I've tried onion fritters, corn fritters, and apple fritters, along with these banana rum fritters! Fruit fritters are even better when you pair them with ice cream! But adding rum just steps it up a notch! And don't worry, you can feed these to children because the alcohol burns off during the frying process. This can be served for dessert or breakfast. I found the original recipe on a cooking site. It was posted by a cook known as Lor.
Banana Rum Fritters


3 ripe bananas - peeled
1/2 tsp. pure vanilla extract
1 tsp. rum of your choice
2 tbls. sugar
1 1/2 tsp. baking powder
4 tbls. milk
8 tbls. flour
1/4 tsp. grated nutmeg
1/2 tsp. cinnamon powder
corn oil - for frying
powdered sugar - to garnish


Mash bananas until they are creamed.
Combine flour, baking powder, sugar, nutmeg and cinnamon.
Add milk, vanilla, rum and bananas.Mix well.
Heat about 1/2 inch of oil in a skillet on medium heat.
Dip a large spoon into oil and scoop batter into the hot oil in the frying pan.
Deep fry until they are brown and crisp on the edges.
Drain on paper towels and serve with confectioners' sugar sprinkled on top and ice cream on the side.
Serves 4

Wednesday, August 15, 2012

Moroccan Chicken Stew

I've been wanting to try a Moroccan recipe since I first received a bottle of 'McCormick Moroccan Seasoning' from the McCormick Company. Well, I finally found this recipe...Moroccan Chicken on After reading some of the comments on that recipe I decided that I would add fresh garlic and a veggie. But then during the cooking process I realized I needed to tweak the technique also.

I ended up browning the garlic and onions with the moroccan seasoning! WOW, it filled my kitchen with so much delicious toasted spice aroma! And it really enhances the flavor of the seasoning! The Weelicious recipe called for seperate spices to create a Moroccan flavor. But I just used an equal amount of the McCormick Moroccan Seasoning instead! It worked perfectly!

I'm not a fan of chickpeas, unless they're oven roasted with lots of seasoning or if they're in a VERY flavorful hummus! So, I decided to use cannellini beans instead. And I added some petite peas for color.

This meal was everything I hoped it would be! I felt like I was transported to a fine Moroccan restaurant! The beans helped to thicken the sauce and the chicken was so tender. I served this with couscous. The only thing missing was some Moroccan flat-bread to soak up the delicious sauce. I'll be including that next time I make this meal! Below my photo of my finished dish is my version of the recipe.
Moroccan Chicken Stew

1 tbls. olive oil
1 small onion - chopped
2 large cloves garlic - minced
2 1/4 tsp. McCormick Moroccan Seasoning
1 1/2 tsp. kosher salt
15 oz. can diced tomatoes with liquid
15 oz. can cannellini beans - drained and rinsed
1 cup frozen petite peas
6 boneless skinless chicken thighs

Heat oil in a large skillet over medium heat.
Saute onions and garlic with salt and moroccan seasoning for about 5 minutes or until tender.
Add the rinsed beans and the diced tomatoes with the liquid. Cook for a few minutes then add the chicken. Coat the chicken with the sauce mixture and add in the frozen petite peas.
Cover and simmer for 30 minutes stirring once.
Serve with couscous on the side.

Tuesday, August 14, 2012

Cheesy Thumbprint Cookies with Hot Pepper Jelly

Recently I blogged about an easy and perfectly delicious way to make stove top hot pepper jelly without having to use canning methods. You can see that post **Here**

Then I stumbled onto a unique way to serve the hot pepper jelly by adding them to these savory, cheesy, thumbprint cookies! The cookies are very tasty all by themselves. They remind me of big, soft, 'Cheez-It' crackers. So adding the hot pepper jelly just made it twice as tasty! The thumbprint cookies are so very easy to make! They're just 3 cheddar cheese, butter and flour. And they bake up in less than 20 minutes. This makes a great little appetizer!

Here is the link to the cheesy thumbprint cookies...**Link**

Monday, August 13, 2012

Caramelized Onion Jam

Oh, let me tell you...this is some kind of wonderful, yes it is! Sing it with me!!! I can totally eat this whole bowl of onion jam ALL by myself! Did I say I CAN...well I meant I HAVE eaten it all by myself!  It's kind of a small bowl. Everyone that I've served this to has loved it just as much as I do!

This is so sweet and the onions have been cooked down so much that they melt in your mouth! And the thyme with the rum just go so well with the sweet onions! I just eat the jam with crackers, but you can also serve this on top of steaks, burgers, hot dogs or wrapped inside puff pastry dough.  Or serve with crackers and cheese! There are so many ways to enjoy onion jam!

This recipe was posted on a cooking site by a cook known as JimRug. So JimRug is the reason I'm hooked on this onion jam!

Caramelized Onion Jam


1 Tbls. butter
1 Tbls. corn oil
2 lbs. sweet onions (about 2 very large white or yellow onions) chopped
1 tsp. light brown sugar
1 Tbls. rum of your choice
1 Tbls. water
1 tsp. fresh thyme - minced
1/2 tsp. cider vinegar
salt and pepper to taste


Heat 12 inch skillet on medium. Add oil and butter. Stir in onion and sugar. Season with Salt & Pepper. Cover and cook approximately 10 minutes stirring occasionally. If your doubling this recipe, than also double ALL the cooking times.
Remove lid and increase heat to Med/High. Cook until onions are dark brown and quite soft. Approximately 10- 15 minutes.
Remove from heat, stir in water. Transfer to a food processor. Add rum, vinegar and thyme. Pulse to a jam like consistency. Refrigerate 1 hr or up to 1 week.

Sunday, August 12, 2012

Easy Crockpot Thai Pork

Easy crockpot recipes just make life so much simpler!And I  love these crockpot liners because they make crockpot cooking twice as easy! I know it says 'SlowCooker' on the box, but it's all the same to me. I never use my crockpot/slowcooker without them. If you can't find them in your local food store ask the store to order them. King Kullen grocery stores and Ace Hardware stores sell them. I always buy them from Ace in large quantities!

 Try this wonderful Thai dish in your crockpot or slowcooker. Easy to make and so delicious! Fantastic flavors, just like your take out down the street. If you are a Thai fan, this is one great dish I hope you'll try. I make this all the time. This recipe is from one of my favorite website cooks known as Marky90.

Easy Crockpot Thai Pork

6 thick cut boneless pork chop-trim fat
1 large red bell pepper-chopped
1/3 cup teriyaki sauce
1 cup chicken broth
2 Tbls. rice wine vinegar
1 tsp. dried red pepper flakes
3 large cloves garlic-minced
3 Tbls. creamy peanut butter
2 cups cooked rice

1/2 cup green onions-chopped
2 limes-cut into 8 wedges
1/4 cup dry roasted peanuts-chopped
steamed snap peas - optional

Grease crockpot or use a plastic liner.

Place pork, bell peppers, broth, teriyaki sauce, rice vinegar, red pepper flakes and garlic in cooker. Cover and cook on low setting until pork is fork tender, 6 hours.           

Remove pork from cooker and coarsely chop. Add peanut butter to liquid in cooker; stir well to dissolve peanut butter and blend with liquid to make the sauce. Return pork to sauce and toss to coat the meat.

Serve in shallow bowls over hot rice. Sprinkle with green onions and peanuts. Add steamed snap peas and pass lime wedges, to serve with this wonderful dish.
Serves 4-6

Saturday, August 11, 2012

Teriyaki Potatoes

These are one of my favorite potato side dishes! It was posted on a cooking site called GroupRecipes by a cook known as Chefmeow. I first tried this recipe about 2 years ago and have made it many times since then. This microwave recipe takes only about 20 minutes to make from start to finish!

These potatoes have a wonderful smokey, slightly sweet flavor! I made them as written except I used fresh thyme instead of rosemary. The first time I made these I didn't have any Teriyaki sauce, so a food friend told me to use 1 part brown sugar to 1 part soy sauce. This worked perfectly! I love the way the sauce caramelized on the potatoes while cooking.

    Teriyaki Potatoes

10 tiny new potatoes , washed and cut into quarters
1 tablespoon butter cut into pieces
1 tablespoon teriyaki sauce  - I used 1 tbls. brown sugar + 1 tbls. soy sauce
1/4 tsp. kosher salt
1/4 tsp. garlic powder
1/4 teaspoon italian seasoning
1/8 teaspoon freshly ground black pepper
1/8 teaspoon red pepper
Fresh snipped rosemary - I used fresh thyme
sour cream - optional

Cut potatoes into quarters then place in microwave safe casserole dish.
Add butter, teriyaki sauce (or brown sugar + soy sauce), salt, garlic powder, Italian seasoning, black pepper and red pepper.
Toss to combine then cover and microwave on high for 15 minutes stirring twice.
Stir before serving then garnish with snipped rosemary (or thyme) and serve with sour cream.

Adapted from a recipe by Chefmeow @


Friday, August 10, 2012

Party Popcorn!

I think I can eat popcorn all day everyday and never get tired of it as long as I have a variety of flavors to choose from! And I have tried MANY flavors in my lifetime! Blueberry is still my #1 favorite flavor but I don't like having a blue tongue, fingers and lips from eating it!

This one looked and sounded tasty...and who doesn't like anything with the word 'Party' in the title?

This popcorn is quick and easy to make. It's just melted white chocolate poured over salted popcorn, then sprinkled with multi colored nonpareils. I love salty/sweet combos, so this was a perfect snack item for me.

I found this recipe on Pinterest.

And here's a fun easy way to prepare your popcorn for this recipe! Check it out *here* I've used this method MANY times! And it works great everytime! Much less expensive than buying  pre-packaged microwave popcorn and you can control the fat and you can flavor it with lots of different add-ins.

Thursday, August 9, 2012

Eggs in Heaven

This is a recipe I created while trying to find new ways to prepare eggs! In my house we like to have breakfast for dinner once a week. It's fast, cheap and everyone likes eggs, so there's no whining!

I've seen recipes on the Internet called 'Eggs in Purgatory' which is a sunny side down egg, served ontop of a potato pancake or hashbrowns and then  on top of a bed of tomato sauce with a sprinkling of grated parmesan cheese.

That didn't appeal to me and I know my kids would never eat it, so I created 'Eggs in Heaven'. This consists of a sunny side down egg served on top of a potato pancake (or hash browns) sprinkled with white cheddar cheese on a bed of creamy cheddar cheese sauce. Everything tastes heavenly when creamy cheese sauce is involved! My family loved it! And if you're using store bought hash browns and cheese sauce, this can be ready in only a few minutes! Serve with a side of toast and you have a hearty, filling meal!
Eggs in Heaven

4 large potato pancakes or hashbrowns - about 4 inches in diameter ea.
1/2 cup shredded white cheddar cheese
1 cup of your favorite creamy cheese sauce
4 large fried eggs - sunny side down

Place 1/4 cup of the warm creamy cheese sauce in the center of a plate.
Place the warm potato pancake ontop. Sprinkle with 1/4 of the shredded cheddar cheese.
Now place the fried egg ontop of the shredded cheddar. Serve warm.

Wednesday, August 8, 2012

Fried Stuffed Olives

I first saw this recipe on Pinterest. There are actually lots of recipes on Pinterest for Fried Stuffed Olives. So I decided to try this one from a food blog named Bell Allimento.

But I didn't follow her recipe for the stuffing mixture because I didn't have some of the ingredients needed.
My filling ingredients were...

2 cans colossal sized black pitted olives - 36 olives total
 4oz. fat free cream cheese
2 tbls. part skim ricotta cheese
1 large clove garlic made into a paste with a pinch of kosher salt
1 tsp. minced jarred jalapenos

I placed the mixture into a plastic sandwich bag, cut off one corner and filled each olive. Then I followed the directions on the blog for coating and frying the olives. Frying the olives was very scary because they started making popping noises! But thankfully, as soon as they started popping they were done!

These tasted pretty good! Kind of like a mild jalapeno popper! They make a great party snack! And I think they're cool looking. I'll be experimenting with different olives and other fillings.

Tuesday, August 7, 2012

Vinegar Pie?

What the heck is a 'Vinegar Pie'? It doesn't sound very appetizing! That's exactly what ran through my head when I saw this recipe! But it sounded so unique that I had to find out! So I got brave and gave it a whirl!

It's very easy to make. I finally realized, while I was whisking the ingredients together in a saucepan and waiting for it to thicken, that this is basically a spiced custard that you then bake in a pie shell! Not as horrible as I thought! I took a little taste, after I poured it into the pie was delicious! It tasted like an apple pie without the apples! Does that make sense?

I made the mistake of telling my younger daughter that this was a vinegar pie, so she didn't want any part of it! But when my older daughter asked what it was I told her it was a spiced custard pie...she ate one piece and asked for seconds! Then I told her the ingredients but she didn't care because she already loved it!

I will definitely make this again for guests, but I'll keep the ingredients a secret until after they eat it!

Here is the link to the recipe...but if you make it in a deep dish pie crust double the ingredients. And chill the pie before slicing or you'll have a plate full of pudding!

Monday, August 6, 2012

Corn Flake Coconut Macaroons

I'm a macaroon fiend! I eat them like potato chips! Oh, I just got an about Potato Chip Coconut Macaroons? I bet those would be amazing! I'll try that next time!

But these are very cool too! They're so easy to make and I love that they're made with corn flakes because it makes them crunchy and not too coco nutty! I couldn't stop eating time I'll definitely double the batch because the recipe only made about 20 macaroons. In my house that's only 3 servings. I think I'll drizzle them with chocolate next time. And next time might be today because the last 3 macaroons was just eaten while I was typing this blog post! Thankfully these macaroons can be ready in about 30 minutes!
 Corn Flake Coconut Macaroons
1 egg white
1/2 cup sugar
1/4 tsp. kosher salt
1/2 tsp. pure vanilla extract
1/2 cup sweetened shredded coconut flakes
1 cup corn flakes - slightly crushed
Preheat oven to 300 degrees F
Grease or line a baking sheet with parchment paper
Beat egg white in a bowl with an electric mixer to stiff peaks.
Add in sugar, a little at a time until fully incorporated.
Stir in salt and vanilla and mix well.
Fold in coconut and corn flakes.
Drop mixture onto baking sheet using a dessert spoon.
Should make about 20 macaroons.
Bake until lightly browned and crisp, about 20 minutes.
Let cool about 15 minutes before serving.
Recipe courtesy of

Sunday, August 5, 2012

Fachamatta Potatoes

Don't they look so tasty! Look at all that thick tomato sauce! And under that tomato sauce is lots of melted mozzarella and pan fried potatoes and grated parmesan cheese! This is basically a potato parmesan...and I loved it! I also like saying Fa-cha-matta! I'm not sure why this recipe is called 'Fachamatta Potatoes''s not the creator's name! Check out this video so you can meet the man behind this recipe.

I love this unique way of making potatoes!  I never thought to make pan fried potatoes with tomato sauce and cheese! I used my own homemade marinara sauce for this recipe, but everything else was as written.
Fa-cha-matta with you? Go try this recipe!

Saturday, August 4, 2012

Cream Cheese Sweet Almond Wheat Bread

I'm always on the look out for new foods to have with my morning coffee. I get bored eating the same thing every morning. But I want something that's on the healthy side. I usually eat cereal and yogurt or granola with a cup of decaf coffee. It needs to be low fat but filling. 

I found this recipe in a list of faceless recipes on I was the first person to try this recipe, so there was no way of knowing if it was good! The title sounded unique, so that was a plus for me! The ingredients sounded delicious together, so I decided to give it a try. But of course I had to tweak it because that's what I do! I knew I wanted a slightly sweet bread and I wanted it to be as easy as possible to make. 

My tweaks worked! The bread was's an airy, slightly sweet, tangy bread with a crunchy, sweet, almond topping! The aroma of fresh baked sweet bread is heavenly! I wish they made candles in that scent! 

Below is my photo of the bread with the link to my version of the recipe. When you get to the recipe, you will also see the original recipe title that you can click on and compare to the way I made it! I changed and added a few things. And I simplified the directions.

This will be my new breakfast bread for a very long time!

Friday, August 3, 2012

Shot Glass Desserts

Lately the new fad in dining are these cute little shot glass desserts. I order them whenever I see them on the menu in restaurants because they're the perfect dessert amount for when you're just too full for a regular sized dessert!

Well, this month as part of the Brand Ambassador Program, I was asked to add a photo to one of their faceless recipes. I was so happy to see that there was a shot glass dessert recipe that needed to be photographed! I was all over that one! I decided that I needed to super tweak (insert 'Super Freak' song here) the recipe to make it my own...which is allowed as long as it will still look like the recipe description.

As you may know from some of my previous blog posts, I am on an Almond Joy kick...see I changed this recipe to become an 'Almond Joy' candy bar clone! It worked so well that I wished this dessert were bigger than a shot glass! A water goblet would have been the perfect size because I was licking the shot glass clean. Which only took one swipe of the tongue! But make it in shot glasses just to drive your guests crazy!

Almond Joy Shot Glass Dessert

1 1/2 cup miniature chocolate chips
1 (8 ounce) packages cream cheese-fat free
8 oz. part skim ricotta cheese
1/2 tsp. pure almond
1/2 tsp. coconut extract
3/4 cup white sugar
Shredded sweetened coconut

Line the bottom of 12 shot glasses with miniature chocolate chips.
Mix cream cheese, ricotta, extracts and sugar together in a bowl until well blended.
Layer cheese mixture into the shot glasses,

alternating with layers of mini chocolate chips.
Garnish with more mini chocolate chips and shredded coconut.

This post belongs to My Recipe Journey food blog.

Thursday, August 2, 2012

Grilled Romaine Lettuce

I know this sounds like a strange way to prepare lettuce but it's delicious! The first time I tried this was at a BBQ at my sisters house. She asked me if I wanted to taste it and I said 'no way'...but my sister and I have similar taste in food and she LOVED this, so I decided to take a little taste. Well, I ended up eating ALOT of this! The flavor reminded me of the veggies in Chinese cooking. Similar to the veggies in Lo Mien. Slightly smokey and melt in your mouth tender! I was hooked instantly and have made this many times since that first taste. But I always forget to take a photo, so I borrowed this from a food friend who made it and loved it also!
Thank you Mommyluvs2cook!

2 heads Romaine Lettuce - washed and cut in half lengthwise
1/2 cup olive oil
1/4 cup balsamic vinegar
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. dried oregano
1/2 tsp. kosher salt
1/4 tsp. black pepper

  • Place split heads of Romaine lettuce in a freezer bag .Mix all other ingredients together in a separate bowl and pour in bag.
  • Lay bag flat in fridge for 15 minutes.
  • Then turn bag over and lay flat again for another 15 minutes.
  • Pre heat grill.
  • On medium heat, grill Romaine for about 2 minutes on each side or until tender and smokey.
  • Serve warm.
  • Serves 2-4 people.