06/11/201606/11/2016Leave a comment

Olives.. you either love them or hate them. Well we love them… I have been an olive lover since I was a toddler. I love them all.. I haven’t met an olive that I don’t adore. This recipe is one that I make a lot in the fall and winter months, but I had a … Continue reading Triscuit® Dip with Olives

01/24/20182 Comments

When you are  surrounded by pecan tress you have to get creative, can’t let them go to waste…. That hubbyman of mine loves them so much,  and this is too easy not to share with you! It’s perfect for gift giving, lunch boxes and especially for game day! Give it a try …. let me … Continue reading Salted Cinnamon Pecan Brittle

I know, I post a whole lot of carb packed, calorie over-loaded, flavorful dishes… yes your honor, I am guilty, but don’t call Judge Judy just yet. I am here to rectify my actions, well today anyway… I do fix a bunch of low carb meals, I don’t post them all…but maybe I should. I like to keep a balance of intake, but I think sharing those with y’all should be my next chapter, don’tcha think?

These have been described in this family as…. Egg Cups, Egg Muffins, Omelet Cups, and even Egg Thinges. Egg Thingies almost made the title, but I refrained.

These guys are fast to make and so versatile. You can add…… spinach, kale, ham, bacon,, pepperoni, tomatoes, onions, mushrooms, any cheese you love, herbs, green chilies, etc…etc…etc… etc!

Here is how I made these ..ya ready? ok……

•  12 egg whites from large eggs
•  2 tbsp heavy cream
•  1/4 cup diced fire roasted red peppers
•  1/4 cup diced green onions 
•  1/4 tsp garlic powder
•  1 bag small pepperoni ( minis) 
•  shredded Parmesan cheese
•  black pepper to taste
• NO SALT ( the parm and the pepperoni have plenty for this recipe)

1. Preheat oven to 350° Grease a muffin tin generously with cooking spray or olive oil.

   SEPARATE your eggs now…

2. Dice the peppers and the onions.

3. In a large mixing bowl, whisk together the egg whites, cream, garlic powder and black pepper until smooth.

4. Add the veggies to the tin first and then about 6 to 8 pepperonis the cover with the eggs mixture ( about 3/4 of the way up) tops with a pinch or two of cheese and a few pepperonis, no rules .. as many as you want.

5. Bake for 27 minutes or until the tops are set. …Remove from the oven. ( they will rise when cooking but fall soon after removing from the oven) place on a wire rack to cool COMPLETELY!!

6. Place in the fridge in an air tight container, when you want one to eat, microwave it for about 30 secs.

   These are perfect for breakfast, grab your coffee and a couple of these and head out the door!

06/23/2016Leave a comment

Cole Slaw, you either love it or you hate it… I like it, so I guess I’m a wee bit different. I am not a fan of raw carrots. I can taste them when others say the can not.. soooo I changed it up a bit to suit my pickiness. Hubbyman, well he’ll eat any … Continue reading Farmhouse Cole Slaw

A light version of the traditional Egg Salad.. this contains NO YOLKS… but it is always up to you to add them. That’s the fun of cooking to make it your own ..

10  hard-boiled large eggs  ( I discard all of my yolks, this step it optional)

4 tablespoons  mayonnaise ( I like Dukes™ but any will work, as I know Dukes™ is not available in all areas)

2 teaspoons Dijon mustard  ( such as Grey Poupon Dijon Mustard™)

1/4 cup celery, diced  very small

2 green onions diced small ( green and white parts)

2 teaspoons fresh or dried dill

Salt and Pepper to taste

One pinch of garlic powder

One pinch of sugar ( I like Dixie Crystals ™) This is an optional step, but we like it…

In a large saucepan, add eggs, cover with 1 inch COLD water, and bring to a boil uncovered over high heat. After water starts boiling, allow it to boil for 8-10 minutes. Drain water, remove eggs, rinse with cold water, place eggs in an ice bath in a large bowl, and allow them cool until you’re able to peel them.

Slice the eggs and then dice them a bit. I like to keep the slices on the bigger side so I can see nice chunks of egg in the egg salad.

In  a large bowl, add all remaining ingredients and stir gently  to combine.

Add the eggs and fold coat evenly. Taste and make sure the salt and pepper are to your liking… chill about a half hour before serving….

Egg salad will keep airtight in the fridge for up to 3 days.

I like mine with pepperoncini peppers .. mmm mm

I made this last night, I really wanted to share it. I was pressed for time and didn’t do a photo step by step, so we are gonna kick it old school with a regular ole recipe. This is a “When the hubbyman is away” kinda recipe… he calls it girl food… and ya know what? He’s kinda right …. Enjoy!

• 8 oz Spaghetti
• 2 Tablespoons Olive Oil
• 1/2 whole Red Onion finely diced
• 2 cups Cherry Tomatoes, Halved
• 3/4 cups Chicken Broth
• 1 cup tomato sauce
• 2 1/2  cloves Garlic minced
• 1 cup sliced Queen green olives
• 8 whole Basil Leaves minced
• 1/4 cup   grated Parmesan Cheese

Cook pasta until al dente.

Mince garlic  finely,  then slice olives  and set aside

Heat olive oil in a skillet over medium heat.

Add diced  red onions and cook until tender .

Add halved tomatoes and cook for a couple of minutes. Add broth and  tomato sauce & cook for a few more  minutes .Add in garlic and olives. Stir  well and cook for several minutes, or until sauce is slightly reduced, Add minced basil and stir well . .Add salt and pepper to taste.

Turn off the heat and add grated Parm.  Stir well.

Toss with drained spaghetti …..

Note: I added 1/2 tsp sugar to the sauce, the cherry tomatoes were a wee bitter.

04/18/2017Leave a comment

If you try to eat lowcarb, like we do… it can really be hard to give up your favorite foods… So I make this easy thousand island dressing to control the sugars.. Hope you enjoy it! Makes about a pint Add 1 1/2 cups of mayo and 1/4 cup ketchup to a bowl…. Add 1/2 … Continue reading Homemade Thousand Island Dressing

05/25/2016Leave a comment

Here is my go-to Ranch Dressing….. a family staple ’round here! Ingredients 1 cup mayo 1 cup cup  milk 1 tablespoons onion powder 1 tablespoon  garlic powder 2 tablespoons each fresh dill and parsley chopped well Salt and freshly ground pepper, to taste Whisk all ingredients together to combine. Season with salt and pepper to taste. … Continue reading Classic Ranch Dressing

04/27/2016Leave a comment

Ranch: 1/2 cup sour cream 1/2 cup buttermilk 1/4 cup mayonnaise 2 garlic cloves, minced well  1 teaspoon salt 1/4 teaspoon pepper 2 teaspoons dried dill 1/4 cup finely chopped fresh chives 2 tablespoons fresh chopped parsley 2 teaspoons fresh lemon juice Combine all of the ingredients in a medium bowl and whisk well. Chill … Continue reading Our Favorite Salad Dressings

03/21/2016Leave a comment

This is the easiest Vinaigrette you will ever make….. I just made some for our salads tonight….. 1/2 cup EVOO 1/4 cup Red Wine Vinegar 3 garlic cloves minced very small 1 tsp black pepper 2 Tbsp light brown sugar pour it all into a mason jar, I use a mason jar… you can use … Continue reading Sweet Southern Vinaigrette

04/11/2016Leave a comment

1.5 pds of sirloin steak cut into one inch strips 1 tablespoon paprika 2 garlic cloves minced 2 tablespoons olive oil 1 cup sliced green onions 1 red bell pepper sliced 1 green bell pepper sliced 2 large tomatoes diced 8 oz fresh mushrooms 1 1/4 cups beef broth 1/4 cup water 2 tablespoons cornstarch … Continue reading Pepper Steak

04/11/2016Leave a comment

My Crock Pot Salsa 7 cans petite diced tomatoes ( including juice) 2 med onions diced 4 large bell peppers diced 2 hot peppers ( your choice) minced ( i use jalapenos) 1/2 cup apple cider vinegar 1/2 cup cilantro chopped well 2 tablespoons Salt 2 tablespoons black pepper blend all ingredients well in your … Continue reading Crock Pot Salsa

04/11/2016Leave a comment

1 ready made graham cracker crust 1 softened 8 oz pack cream cheese 1 can pumpkin 4 tablespoons powdered sugar 1 tablespoon pumpkin pie spice 1 teaspoon cinnamon half tub cool whip plus some for garnish 1/2 can apple pie filling nutmeg for sprinkling Beat on low speed the cream cheese the pumpkin and sugar … Continue reading Harvest Pie

04/11/201604/11/2016Leave a comment

1 (3-pound) boneless chuck roast 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 cups coarsely chopped onion 1 cup beef broth 3 table spoons fresh thyme 3 garlic cloves, chopped 1 (14-ounce) can cream of mushroom 4 large carrots peeled and cut into 1 inch bites ( or 1 bag baby carrots) 2 … Continue reading Autumn Pot Roast

04/11/2016Leave a comment

8 slices bacon diced 1 medium onion diced 1 medium green pepper diced 2 cans black beans 1 can pinto beans 1 can light kidney beans 1 can dark kidney beans ( drain and rinse all beans) 1/2 cup brown sugar 1/4 cup distilled or cider vinegar 2 Tablespoons mustard 4 cups Ketchup 1 cup … Continue reading Rustic BBQ Beans with Sausage and Skillet Cornbread

I adore apple pie, don’t you ? I can honestly say that my favorite part of apple pie is that scoop of vanilla ice cream on top. I figured since my favorite part was the ice cream that I should make a dessert that was mostly ice cream. Sounds good to me! After church last night ( I can honestly say I did  listen to the sermon and it was amazing, but this recipe was on my mind too, I think I was just hungry) I came home and created this… I can’t say if it’s an original recipe or not, but it’s what I had in my head!

You’ll need:

1 red apple

1 granny smith apple

1/2 stick unsalted butter

1/2 sleeve of graham crackers ( crushed up a bit )

1/2 tablespoon ground cinnamon

1/4 cup light brown sugar ( packed)

pinch salt

Vanilla Ice Cream

The how-to:

Dice each apple into bite sized pieces.

Heat the butter in a nonstick skillet over med high heat. Add the apples as soon as it has melted and stir well. Reduced heat to med after 4-5 minutes.

Add the cinnamon and the brown sugar and stir well.

Allow to cook for 6 minutes and then remove from heat stirring well and often. Let sit off the heat for 5 minutes.

In parfait glass ( or bowl) add just a bit of the apples and then 2-3 scoops of ice cream. Top with more apples and sprinkle with the graham crackers.

Serve immediately.

Makes about 3-4 servings.

Happy Fall Y’all !!!

A few photos from my kitchen:

An apple a day ….

 Smells AMAZING!

Look at all that caramel goodness!!

2016

A Bloody Mary is my go-to cocktail. I love the sweetness of the tomato and that bite of spice! We don’t drink alcohol around here, but that doesn’t mean you can’t have the drinks you love… here is one of my favorite ways to make it….

• 7 ounces tomato juice
• 1/2 ounce lemon juice
• 1 dash Worcestershire sauce
• 1 dash Tabasco sauce
• 1/4 teaspoon horseradish
• 5-6 green olives
• celery from the heart, with the leaves
• cracked black pepper

In a medium pitcher add the first 5 ingredients and stir well. Pour into a glass over crushed ice.. drop in your olives and garnish with the celery. Crack the black pepper over the top of your glass and sit back and relax…..

Note: If you want the alcohol, add a half to a whole shot of vodka to your glass beofre you pour in the tomato mix.