We’re curious to your concoctions, creative entrées and kitchen successes. Plus we need a few ideas for us to make too. Send us a photo of your masterpiece. Recipes are welcome too. Email pennypower@pennypowerads.com

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Slow-Cooked Pulled Pork

Serves 8

  • 1 cup chili sauce
  • 1/3 cup Dijon or grainy mustard
  • 1/3 cup liquid honey
  • 2 tablespoons chili powder
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon packed brown sugar
  • 2 teaspoons paprika
  • 2 large cloves garlic, minced
  • 2 cups sliced onions
  • 3 to 4 pounds frozen pork shoulder roast, thawed after roast
  • 2 cups chopped apples
  • Large ciabatta rolls, onion or crusty buns, mashed potatoes, or rice


Expand your campsite culinary repertoire

Hiking and camping opportunities heat up when the weather warms. Come summer, individuals feel compelled to load up their campers or pack their tents and enjoy some forested paradise.

Meals are a consideration when camping. Certainly frankfurters or sandwiches can get you by in a pinch, but for avid campers, it helps to have a more diverse array of recipes at the ready, which can really enhance the camping experience. Consider this recipe “Slow-Cooked Pulled Pork” courtesy of “The New Trailside Cookbook” (A Firefly Book) by Kevin Callan and Margaret Howard.


Cooking Instructions

At home: Mix together the chili sauce, mustard, honey, chili powder, tomato paste, Worcestershire sauce, brown sugar, paprika, and garlic. Store in a tightly sealed container or freeze for longer storage.

At camp: Place onions in the bottom of a Dutch oven. Thaw pork, place over onions; top with apples. Pour sauce over meat and apples. Cover and cook on medium heat for 4 hours or until meat is tender and starts to fall apart. Remove meat from oven and place on a large plate. Using two forks, shred meat along its length. Stir meat back into sauce. Serve on rolls, or as desired.

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Greek Yogurt
Potato Salad

Serves 6

  • 2 pounds potatoes (Yukon Gold or red potatoes)
  • 1/2 onion
  • 6 eggs
  • 1 cup plain Greek yogurt
  • 4 tablespoons sour cream
  • 1 tablespoon vinegar
  • 2 tablespoons yellow mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon dried dill weed or 1 teaspoon fresh
  • 1/2 cup dill pickles, chopped
  • Paprika, for garnish (optional)
  • Parsley, for garnish (optional)



Healthier Salad Makes BBQs Better


Warm weather beckons people outdoors. Al fresco dining offers a chance to spend even more time outdoors, and many people will attest that no outdoor gathering is complete without the requisite grilled fare and complementary sides that are staples of spring and summer dining.

Potato salad is one such food that turns up regularly this time of year in many shapes and forms. Traditional potato salad is delicious, but it may not be so great for health-conscious individuals, as it’s typically swimming in mayonnaise. A lighter version featuring Greek yogurt in the dressing is ideal for those who want to eat healthy. Greek yogurt also adds gut-healthy live active cultures to the recipe, which may provide gastrointestinal benefits. Enjoy this recipe for “Greek Yogurt Potato Salad” courtesy of The Diabetes Council and Pitchfork Foodie Farms.


Cooking Instructions

1. Peel and dice potatoes and onions. Put them and a teaspoon of salt in a pressure cooker and cover with an inch of water. Close valve. Set pressure cooker to high pressure. Set timer for 5 minutes, cook and quick release when it’s done. Drain potatoes. Cool until just warm. (If you don’t have a pressure cooker, boil potatoes in a pot of water on the stove until tender.)

2. Set eggs on a rack in the pressure cooker. Add 1/2 inch of water. Close valve, set to high pressure for 5 minutes. Cook for 5 minutes, quick release, and leave lid closed for 5 minutes. After 5 minutes, take lid off. Drain eggs and cover with ice water to stop the cooking process. Let sit in ice water bath for about 5 minutes, then peel eggs. (If you don’t have a pressure cooker, hard-boil eggs according to your favorite recipe.)

3. Add Greek yogurt, sour cream, mustard, vinegar, salt, pepper, celery seed, and dill weed to a large mixing bowl. Stir until smooth. You can taste test to see if you need to add ingredients.

4. Add cooled, diced potatoes, pickles and hard-boiled eggs. Gently stir until potatoes are coated with dressing. Adjust seasonings to taste. Refrigerate for at least 1 hour.

Notes: Yukon Gold or red potatoes hold their shape best in potato salad. White distilled vinegar is classic in potato salad, but you also can use cider vinegar, white wine vinegar or even lemon juice.


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Serves 4

  • 1/2 pound young green soybeans (about 4 cups of pods), fresh or frozen
  • 2 tablespoons salt

Incorporate Soy Into Your Diet 

Did you know that soybeans are among the most versatile foods one can include in his or her diet? Soy foods are processed into a variety of food products and served in many different ways. Tofu, soybean oil, miso, tempeh, and edamame are the humble soybean.

Edamame is an immature soybean that is served and enjoyed whole. Traditionally eaten in Asian countries, the snack has gained a foothold in Western culture over the last several years. Because they are immature, edamame are green rather than light brown or tan like regular soybeans. Edamame are sold encased in their pods, but they also can be purchased shelled.

It is very easy to make edamame to serve as a snack or as a side dish to a meal. The experts at the Food Network provide the following recipe.


Separate the pods from the stalks. Place bean pods in a large bowl. Sprinkle generously with salt, rub vigorously, and let stand 15 minutes. Bring a large pot of well-salted water to a boil, add the beans and boil over high heat for 5 to 6 minutes. (For a firmer bean, decrease the cooking time.) Don’t cover the pot, or the beans will lose their bright green color. When ready, drain beans and serve hot or at room temperature. To eat as a finger food, serve the beans in baskets or bowls. Squeeze the pods with your fingers to press the beans into your mouth and discard the pods.


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Chicken, Ham & Swiss Roulades

Serves 4

  • 8 small chicken cutlets
    (about 1 1/2 pounds total)
  • 8 thin slices cooked ham
  • 8 thin slices Swiss cheese
  • 4 tablespoons olive oil
  • 6 cups mixed greens
  • 1 cup grape tomatoes, halved
  • 1 tablespoon white wine vinegar
  • 1/4 cup whole-grain mustard

Dinner is All Rolled Up 

When the weather starts to warm, people are inspired to once again venture outdoors and spend more time away from home. People can benefit from having quick and easy dinner recipes at the ready so that hours are not spent in the kitchen after a day of fun in the fresh air.

With mere minutes of preparation and about 15 minutes cooking time, this recipe for “Chicken, ham, and Swiss roulades” from “Real Simple Dinner Tonight: Done” (Time Home Entertainment) from the editors of Real Simple makes a simple weeknight meal that is tasty, too.


Heat oven to 400 F. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roll up each cutlet with 1 slice of the ham and 1 slice of the Swiss cheese. Skewer the roulades closed with toothpicks.

Heat 2 tablespoons of the oil in a large ovenproof skillet over medium-high heat. Add the roulades and cook, turning occasionally, until golden brown, 4 to 6 minutes. Transfer the skillet to an oven and roast the roulades until cooked through, 8 to 10 minutes.

Meanwhile, in a large bowl, toss the greens and tomatoes with the vinegar, the remaining 2 tablespoons of oil, and 1/4 teaspoon each salt and pepper. Serve with the roulades and mustard.


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Carrot Cake with Cream Cheese Frosting

Serves 10

  • Cooking Spray
  • 2 cups pecan halves
  • 2 1/2 cups all purpose-flour
  • 1 tablespoon + 1 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • Kosher salt
  • 4 large eggs
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 3 cups finely grated carrots – about 1 pound carrots
  • 2 teaspoons pure vanilla extract


  • 1 pound cream cheese – cut into cubes, at room temperature
  • 2 1/2 cups confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • Kosher salt
  • 1/4 cup heavy cream – cold


A Dessert That’s Fitting For Guests or the Easter BunnyThe Easter Bunny and the vividly colored eggs and treats he leaves behind are one of the time-honored traditions of this spring holiday. However, many other customs also are enjoyed during Easter celebrations, including a holiday table resplendent with delicious foods.After the main meal is cleared, family and guests can relish in any number of sweet offerings. From pastries to coconut-covered cakes cut in the shapes of bunnies, there’s often no shortage of tasty options. Carrot cake is a traditional dessert to serve after Easter dinner. Since it has shredded carrots mixed into the batter, it may be challenging to keep the Easter Bunny away, especially after whipping up this recipe for “Carrot Cake with Cream Cheese Frosting” courtesy of the Food Network Kitchen.

1) For the cake: Preheat the oven to 350 F. Line two 9-inch round cake pans with parchment and lightly coat with cooking spray.

2) Spread the pecans on a rimmed baking sheet and toast until light brown and fragrant, 7 minutes. Set aside 12 pecan halves to decorate the remaining pecans. Set aside 1 cup of the chopped pecans to use in the batter; reserve the rest for decorating the finished cake.

3) Whisk together the flour, baking powder, cinnamon, nutmeg, and 1 teaspoon salt in a medium bowl.

4) Whisk together the eggs and granulated sugar in a large bowl until smooth, about 1 minute. Whisk in the oil until well combined. Add the grated carrots, vanilla and 1 cup chopped pecans, and mix well. Add the dry ingredients, and stir until just combined. Divide the batter evenly between the prepared pans.

5) Bake until a toothpick inserted in the center comes out clean and the cakes are nicely browned, about 30 minutes. Let cool on a cooling rack for 10 minutes. Loosen the edges with a spatula, turn the cakes out and let cool completely, right-side up, on the cooling rack, about 2 hours. Remove the parchment before frosting.

6) For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment, scraping down the side as necessary, until smooth, about 2 minutes. Add the confectioners’ sugar, vanilla and 1/2 teaspoon salt; gradually increase the mixer speed to medium-high, and beat until the sugar is incorporated and the frosting is fluffy and smooth, about 3 minutes. With the mixer on medium-high, add the cream a few drops at a time until it’s all incorporated. Continue beating for 1 more minute until the frosting is slightly lighter in color and creamy.

7) To assemble: Place one of the cake layers on a serving plate, and spread 1 cup of the frosting over the top. Top with the other layer, and use the remaining frosting to frost the top and sides of the cake. Arrange the 12 whole pecans on top of the cake like the numbers on a clock face, and sprinkle the remaining chopped pecans in between.


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Mediterranean Salad

Serves 4

  • 1 medium head lettuce (green leaf, red leaf or romaine), cut into thin strips
  • 1 medium cucumber, chopped
  • 1/2 cup tomatoes chopped
  • 1 15.5-ounce can no-salt-added chickpeas, rinsed and drained
  • 1/2 medium red onion, finely sliced
  • 1/2 cup crumbled fat-free or low-fat feta cheese, or 1/2 cup shredded Parmesan cheese
  • 2 tablespoons red wine vinegar or 2 tablespoons cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper



Mediterranean Flavors
Shine Through In Salad

People often turn to lighter fare when the weather warms because a dense, hot meal can contribute to feeling sluggish or overheated when the mercury has risen. In addition to sandwiches and platters of finger foods, salads can be refreshing on warm days. They also tend to be less calorie-dense and healthier than other offerings.

This recipe for “Mediterranean Salad,” courtesy of The American Heart Association, is full of vegetables and beans and fits with a heart-friendly diet. It’s filling and delicious any time of the day or year.


In a large bowl, gently toss the lettuce, cucumber, tomatoes, chickpeas, onion, and feta.

In a small bowl, whisk together the oil, vinegar, garlic powder, and pepper.

Pour the dressing over the salad, tossing to combine.


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Traditional Irish

Serves 8

  • 2 pounds red potatoes, cut into large chunks
  • 3/4 cup milk
  • 3/4 teaspoon salt
  • 6 tablespoons Kerrygold Salted Butter, plus additional melted butter, if desired
  • 1 cup chopped onion
  • 6 cups finely shredded green cabbage (or one 10-ounce package)
  • 1 cup (about 4 ounces) shredded Kerrygold Dubliner® Cheese or Blarney Castle Dubliner® Cheese
  • Freshly ground pepper to taste


A Taste of Traditional Irish Cooking

St. Patrick’s Day is an opportunity for the world to celebrate Ireland’s patron saint and Irish culture with family, friends, food, and fun. Many St. Patrick’s Day traditions have been passed down through generations. This includes various foods and recipes that are native to Ireland that have spread around the globe thanks to the vast Irish diaspora.

When dishing up new traditions at home, try this recipe for “Traditional Irish Colcannon” courtesy of Kerrygold, producers of Irish butters and cheeses. Colcannon is a mashed potato recipe made even more savory with the inclusion of cabbage and other ingredients. Serve with corned beef, Irish bacon or Irish stew.



Cooking Instructions

Cook potatoes in boiling water about 20 minutes or until very tender; drain well and mash with skins on, adding milk and salt.

While potatoes are cooking, melt butter in a large skillet.

Add onion; cook 10 minutes, stirring occasionally, until very soft.

Add cabbage; cook and stir for 5 minutes more or until very soft.

Stir cabbage mixture and Kerrygold cheese into hot potatoes and season with pepper.

Mound onto serving plates and make a well in the center of each. Pour a little melted butter into each well, if desired. Garnish to taste.


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Shepherd’s Pie
Yields 8 Servings


  • 11/2 pounds russet potatoes
  • 2 tablespoons canola oil
  • 1 cup chopped onion
  • 2 carrots, peeled and finely diced
  • 2 cloves garlic, minced
  • 1 1/2 pounds ground lamb
  • 1 3/4 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 teaspoons tomato paste
  • 1 cup chicken broth
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup half-and-half
  • 4 tablespoons unsalted butter
  • 1 large egg yolk
  • 1/2 cup corn kernels, fresh or frozen
  • 1/2 cup English peas, fresh or frozen


Dish up a Classic Comfort Food this St. Patrick’s Day

Everyone has “corned beef and cabbage” on the brain come St. Patrick’s Day. But another flavorful dish might appeal to a greater number of people with Irish roots.
Shepherd’s Pie is a savory dish made of minced lamb that originated in England but also made the jump to Ireland, where it became a popular comfort food. While Shepherd’s Pie can be made with freshly cooked ground meat, it also is a fine way to use leftovers from a previous meal. Shepherd’s Pie is commonly mistaken for Cottage Pie, which is very similar, yet tends to use beef as the meat of choice.
Many families have their own ancestral recipes for Shepherd’s Pie, but for those looking to cook the dish for the first time, try “Shepherd’s Pie”, courtesy of Alton Brown, which appeared in Season 12 of his hit show “Good Eats”.

Cooking Instructions

1. Heat oven to 400 F.

2. Peel the potatoes and cut them into 1/2-inch dice. Put them in a medium saucepan and cover with cold water. Set said pan over high heat, cover and bring to a boil. Uncover, drop the heat to maintain a simmer, and cook until tender, 10 to 15 minutes.

3. Heat the oil in an 11-inch saute pan over medium-high heat until shimmering. Add the onion and carrots and saute just until they begin to take on color, 3 to 4 minutes. Add the garlic and stir to combine. Add the meat, salt and pepper, and cook until browned and cooked through, approximately 3 minutes.

4. Sprinkle the meat with the flour, toss to coat, and continue to cook for another minute. Add the tomato paste, broth, Worcestershire sauce, rosemary, and thyme and stir to combine. Bring to a boil, then decrease the heat to low, cover, and simmer slowly until the sauce is thickened slightly, 10 to 12 minutes.

5. Meanwhile, combine the half-and-half and butter in a microwave-safe container and nuke until warmed through, about 35 seconds.

6. Drain the potatoes and return them to the saucepan. Mash the potatoes (a masher is an excellent tool for this, though a hand mixer will do), then add the hot half-and-half mixture, as well as the salt and pepper. Mash to smoothness, then stir in the egg yolk.

7. Add the corn and peas to the meat mixture and spread evenly in a 7-by-11-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling over, and smooth the top with a rubber spatula. Place on a half sheet pan lined with parchment paper on the middle rack of the oven and bake for 25 minutes, or just until the potatoes begin to brown. Remove to a cooking rack and let rest for at least 15 minutes before serving.

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Devil’s Food Layer Cake

Yields A 10-inch cake; 12 to 16 servings

Cake Layers
• 1 3/4 cups all-purpose flour
• 4 1/2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/4 cups cocoa powder
• 1 teaspoon salt
• 1 cup unsalted butter at room temp.
• 2 3/4 cups sugar
• 5 large eggs
• 1 1/4 cups full-fat buttermilk


Chocolate Ganache
• 24 or 32 ounces bittersweet chocolate
• 3 or 4 cups heavy cream
• 1/2 cup plus 1 tablespoon caramel

Valentine’s Day Indulgence Done Devilishly Right

If asked to describe the favored foods of Valentine’s Day in a single word, “decadent” might prove the most apt descriptor. Foodies and non-foodies alike recognize that Valentine’s Day
and chocolate are intertwined, making the day an ideal time to indulge in something decadent. This Valentine’s Day, couples can share their love for decadent delights by working alongside one another to whip up this recipe for “Devil’s Food Layer Cake” from Elisabeth M. Prueitt and Chad Robertson’s “Tartine” (Chronicle Books).

Cooking Instructions

Preheat the oven to 350 F. Butter and lightly flour the sides of two 9-inch cake pans, knocking out the excess flour. Line the bottom of each pan with parchment paper cut to fit exactly.

To make the cake layers, sift together the flour, cornstarch, baking powder, baking soda, cocoa powder, and salt into a bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and creamy. Slowly add the sugar and continue to beat on the same speed light in color and fluffy. Add the eggs one at a time, mixing well after each addition until incorporated before adding the next egg. Stop the mixer and scrape down the sides of the bowl with the rubber spatula. With the mixer on low speed, add the flour mixture in 3 equal batches alternately with the buttermilk in 2 batches, beginning and ending with the flour mixture. Stop the mixer, scrape down the sides of the bowl and then mix again for another few seconds.

Divide the cake batter evenly between the prepared cake pans. Bake until the top springs back when lightly touched or a cake tester inserted in the center comes out clean, about 45 minutes. Let the cakes cool completely in the pans on a wire rack.




When the cakes are cool, turn them out by inverting the pans, and then turn the cakes upright. Using a serrated knife, slice off the domed portion from the top of each cake to make the tops flat. If you want to decorate the cake with crumbs as described in the headnote, reserve the slices for making the crumbs.

To make the crumbs, preheat the oven to 250 F. Line a baking sheet with parchment paper or a nonstick liner. Break up the cake slices and spread on the lined baking sheet. Place in the oven and toast until completely dry, about 1 hour. Let cool completely, then transfer to a food processor or blender and process until finely ground. Sift the crumbs through a medium-mesh sieve. (Don’t use a sieve with fine mesh or the crumbs won’t pass through.) Set aside.

To make the ganache, place the chocolate in a heatproof bowl, using the smaller amount of each ingredient if you will be decorating the cake with crumbs and the larger amount if you will not. Bring the cream to just under a boil in a small saucepan. Pour the cream over the chocolate. Let the mixture sit for a few minutes without stirring until the chocolate is partially melted, and then stir with a rubber spatula until smooth and shiny.

To assemble the cake, split each cake into 2 layers to make 4 layers in all. Transfer 1 layer to a serving plate. Using an offset spatula, spread 3 tablespoons of the caramel evenly over the cake layer. Spread a thin layer of ganache (about 1/4-inch thick) over the caramel. Top with a second cake layer, and again spread with 3 tablespoons caramel and then a thin layer of ganache. Top with the fourth cake layer. Refrigerate the cake until the center seems firm, 1 to 2 hours. Cover the remaining ganache with plastic wrap and leave at room temperature for finishing the cake.

Remove the cake from the refrigerator. Using the rest of the ganache, frost the top and sides of the cake with the offset spatula. If you are going to coat the cake with the toasted cake crumbs, the cake must be evenly frosted and the ganache must be soft enough for the crumbs to adhere. If the ganache has hardened, use a kitchen torch to soften it slightly, or put the whole cake into a 400 F oven for 10 seconds or so, just until the chocolate looks shiny. Sprinkle the crumbs evenly over the top of the cake, then tilt and turn the cake so that they spill over the sides, adhering to them as they fall. If you are using only the ganache and not the crumbs, the ganache will be thicker on both the top and sides.

Serve the cake at room temperature. To store, cover tightly and keep in a cool place for up to 4 days. It is not necessary to keep this cake in the refrigerator.

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Gnocchi with Roasted Cauliflower

Serves 4 (as a main course)

1 small head cauliflower, cut into small florets

1/4 cup fresh sage leaves

3 tablespoons olive oil

Kosher salt and black pepper

1 pound gnocchi (fresh or frozen)

1/4 cup grated Parmesan

Certain items are staples of the Thanksgiving dinner table. For example, mashed potatoes, candied yams and stuffing are Thanksgiving stalwarts. Pumpkin and apple pies help wrap up the festivities.

Thanksgiving hosts and hostesses interested in injecting more variety into their Thanksgiving offerings may want to consider a few unique side dishes to complement their turkey dinners. Sides that borrow from familiar flavors may fit seamlessly into the holiday feast and add spark to the meal.

This recipe for “Gnocchi with Roasted Cauliflower” from “Real Simple Dinner Tonight: Done!” (Time Home Entertainment) from the editors of Real Simple is rooted in popular ingredients synonymous with Thanksgiving. Gnocchi is a chewy and filling pasta made from potato – a holiday standard, while cauliflower is a mild, versatile vegetable that absorbs the spices and flavors of other ingredients. Putting these two ingredients together allows holiday hosts to provide a new side with some familiar flavors at this year’s Thanksgiving dinner.

Heat oven to 400 F. On a rimmed baking sheet, toss the cauliflower and sage with the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast, tossing once, until the cauliflower is golden brown and tender, 25 to 30 minutes.

Fifteen minutes before the cauliflower is finished, cook the gnocchi according to the package directions. Divide the gnocchi among bowls and top with the cauliflower and Parmesan.

Tip: Cauliflower florets are easier to separate if you remove the core first. Place the head stem-side up. Using a paring knife, cut around the core at an angle, creating a cone-shaped piece, then lift it out. If the head is very large, halve it first through the core. 


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Flourless Walnut Cake with Fresh Figs

View Recipe


  • 8 ounces or 228 grams ground walnuts, about 2 cups
  • 9 ounces or 255 grams granulated sugar, about 1-1/4 cups
  • 6 large eggs, at room temperature
  • 1/4 tsp cream of tartar, optional


  • fresh figs, cut into wedges
  • crushed walnuts
  • powdered sugar
  • edible flowers (optional)
  • whipped sweetened cream


    1. Preheat oven to 350F Butter and flour a 9-inch cake pan or spring form pan. If you use a cake pan, line the bottom with a circle of parchment paper.
    2. Separate the eggs, and beat the yolks with the sugar for about 7 minutes, or until pale yellow and fluffy.
    3. Fold the ground walnuts into the mixture.
    4. Whip the egg whites to medium peaks. Add cream of tartar to help stabilize my egg whites (optional).
    5. Gently fold the egg whites into the batter: Fold one scoop of whites into the batter, and then pour the batter into the bowl with the egg whites…it seems to blend up easier that way.
    6. Once your batter is smooth without large streaks or lumps of egg white remaining, turn into your pan and smooth out.
    7. Bake, on a baking sheet, for about 35-40 minutes or until risen and set in the middle. A toothpick inserted in the center should come out without wet batter on it.
    8. Let the cake cool on a rack for 15 minutes, and then gently remove the outer ring. If the cake hasn’t separated from the edge of the pan naturally, run a blunt spreading knife along the edge to loosen it first.
    9. Let cool before decorating with the figs, walnuts, flowers and powdered sugar.



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Aunt Mildred’s Chicken Pot Pie

View Recipe

Stew a chicken in a large pot with 4qts water adding large chopped Onion and 3 stalks celery chopped. Remove Chicken and debone.

While Chicken is cooling to debone in a large bowl mix…

  • 8 cups flour
  • 2 tbs salt
  • 6 eggs (beaten)
  • 1 cup oil
  • 1 cup milk
  • 1 1/2 cups water

Mix well with your hands, it will be sticky. Turn out onto a very well floured surface, kneed until no longer sticky adding flour as needed. Roll out to 1/8 inch in thickness, cut into 1×2 squares.

Add Potatoes to  boiling broth, dropping dough into the broth, return chicken to the soup and let it simmer till potatoes and pot pie squares are done. Enjoy!




Homemade Chicken Pot Pie

View Recipe

1 Rotisserie Chicken, chopped
1 Cup of Carrots
1 Cup of Broccoli
1 Cup of Cauliflower
2 cups of chicken broth thickened with flour and butter
Pillsbury pie dough
Took me 20 mins to put together and 45 mins to cook.




Mac & Cheese

View Recipe

In a pan, put elbow macaroni down. Then add Mozzarella Cheese, Colby Jack Cheese and Sharp Cheddar Cheese. Add ham pieces and bread crumbs, then another layer of macaroni, cheese and ham. Add butter and milk. Put shredded cheese overtop. Put in the oven at 400° for a half hour.




Halloween Deviled Eggs

View Recipe

Hard boil 1 dozen large eggs for 10-12 minutes.

Cool, peel, then 1/2 – put the yokes in a separate bowl.

Put the 1/2’s in a bowl with 1 cup of water, 1 tbsp. of vinegar and 10 drops of black food coloring.

Allow the egg 1/2’s to color in the fridge overnight – make sure to stir to ensure even coating.


Smash the yokes with a fork or potato masher

Add 1/2 cup of mayonnaise, salt, pepper, dash of sour cream and whatever other favorite ingredients go into your

deviled egg filling…add 5 drops of yellow and 10 drops of red food coloring, mix with mixer until thoroughly incorporated.

Dump dye water off the whites and blot dry with paper towels.

Fill and enjoy!!!!

Tips:  If your family enjoys olives, sliced black or green olives to top adds a nice touch.








Entertaining is a big part of the holiday season. Calendars are packed this time of year with gatherings with friends, family and professional colleagues.

Entertaining requires keeping plenty of refreshments on hand to ensure guests maintain their holiday spirit. Dessert is no stranger to the season, with office break rooms, dining tables and buffet stations brimming with sweet treats to tempt celebrants’ palates. Everyone should have a go-to dessert to bring along to a holiday party or to offer guests when hosting their own fêtes. Cookies are a standard due to their versatility and portability.

Festive “Sour Cream Cookies” provide all of the holiday feels and can be customized in color to reflect celebrations of Christmas, Chanukah, Kwanzaa, or New Year’s. Bake up a batch, courtesy of “Live Well Bake Cookies” (Rock Point) by Danielle Rye.

Sour Cream Cookies

Makes 22 cookies

11/2 cups all-purpose flour, spooned and leveled

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

3/4 cup granulated sugar

1 large egg, at room temperature

11/2 teaspoons pure vanilla extract

1/2 cup sour cream, at room temperature

Vanilla Buttercream Frosting

1/2 cup (1 stick) unsalted butter, softened

11/2 cups powdered sugar

1 tablespoon heavy whipping cream or milk

1 teaspoon pure vanilla extract

Gel food coloring (optional)


1. To make the cookies: Preheat the oven to 350 F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.

2. In a large mixing bowl, whisk together the flour, baking powder and salt until well combined. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter and granulated sugar together for 1 to 2 minutes, or until well combined.

4. Mix in the egg and vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed.

5. Mix in the dry ingredients in two additions, alternating with the sour cream. Make sure to mix in each addition until just combined, and be careful not to overmix the batter.

6. Using a 11/2-tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.

7. Bake for 14 to 16 minutes, or until the tops of the cookies are set and spring back when touched lightly. Remove from the oven, and allow to cool on the baking sheets for 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.

8. To make the vanilla buttercream frosting: In the bowl of a stand mixer fitted with the whisk attachment or in a large mixing bowl using a handheld mixer, beat the butter for 1 to 2 minutes, or until smooth. Add the powdered sugar, 1/2 cup at a time, mixing in each addition until well combined.

9. Add the heavy whipping cream, vanilla extract, and gel food coloring (if using), and continue mixing until fully combined.

10. Once the cookies have cooled completely, spread the frosting on top of the cookies.

11. Store the cookies in an airtight container at room temperature or in the refrigerator for up to 4 days.





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Spaghetti and Meatball Sandwich














Air Fryer Chicken Parmigiana

w/ Potatoes Au Gratin & Mixed Vegetables







Homemade Spaghetti

w/ Meatballs and Sausage







Tree Cake











Chicken Fajita Bowl








w/ Maple and Bacon Candied Pecans







Barbecued Ribs







Tempura Shrimp

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Bacon Cheeseburger







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Stir Fry

View Ingredients


Steak-umm (whole box)

Half Onion

Mrs. Dash Seasoning

Sweet Peppers

Shredded Sharp Cheddar Cheese



Seafood Boil

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Andouille Sausage

Homemade White Wine Garlic Sauce with Crab Seasoning


The Great American Hamburger and Cheeseburger

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(6 servings)


2 pounds ground beef chuck, 85 percent lean
5 tablespoons ice-cold water
1 teaspoon ketchup
1/2 teaspoon ground black pepper Oil for coating grill grate
12 slices good quality American, provolone, or cheddar cheese (optional)
6 hamburger buns, split


1. Heat the grill to 425 F for gas or achieve light ash for charcoal or light ash for wood.

2. Using your hands, mix the beef, water, ketchup, and pepper in a bowl until well blended; do not overmix. Using a light touch, form into 6 patties no more than 1 inch thick. Refrigerate the burgers until the grill is ready.

3. Brush the grill grate and coat it with oil. Put the burgers on the grill, cover and cook for 7 minutes, flipping after about 4 minutes, for medium-done (150 F, slightly pink). Add a minute per side for well-done (160 F).

4. If you are making cheeseburgers, put 2 slices of cheese on each burger 1 minute before the burgers are going to be done.

5. To toast the buns, put them cut-sides down directly over the fire for the last minute of cooking.

6. If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the buns and the burgers separate until just before eating.


Poached Eggs, Asparagus and Chorizo Breakfast

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(4 servings)


1/2 tablespoons olive oil

1/2 cup coarse fresh bread crumbs

4 ounces Spanish chorizo, cut into 1/2-inch cubes (use the Spanish-style chorizo in casing, not loose Mexican-style chorizo)

1 1/4 pound medium asparagus

Kosher salt

1 tablespoon unsalted butter, diced

2 teaspoons fresh lemon juice

2 to 3 tablespoons white or cider vinegar

4 eggs Freshly ground black pepper


1. Heat 1 tablespoon of the olive oil until hot in a medium, heavy frying pan set over medium heat. Add the bread crumbs and cook, tossing constantly, until golden and crisp, 3 to 4 minutes. Remove the crumbs to a plate. (Crumbs can be prepared 1 hour ahead; cover and leave at room temperature.)

2. Heat the remaining 1/2 tablespoon oil in the same frying pan set over medium heat. When hot, add the chorizo and stir until lightly browned, 3 minutes. Remove and set aside. (Chorizo can be prepared 1 hour ahead; leave at room temperature.)

3. Trim and discard 2 to 3 inches of the tough bases of the asparagus spears. Add the asparagus and 1 teaspoon salt to a large frying pan filled halfway with simmering water. Cook until the spears are just tender, 4 minutes. Drain and toss the asparagus in a large bowl with the butter and lemon juice. Season with salt and cover with foil.

4. Bring a large frying pan filled halfway with water to a boil. Add the vinegar and gently break each egg into a saucer and slide it into the water. Swirl the water with a wooden spoon while the eggs are cooking. Cook until the eggs are just set but the yolks are still soft, 3 minutes. Remove with a slotted spoon and drain well. (If you have an egg poacher, cook according to the manufacturer’s directions until the eggs are set.)

5. Mound some asparagus spears on each of four dinner plates. Top each serving with a poached egg and sprinkle with the chorizo and bread crumbs. Season the eggs with several grinds of pepper and a pinch of salt and serve. 


Fiery Corn Salsa

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(2 cups)


1/4 cup olive oil

3 tablespoons freshly squeezed lime juice

2 teaspoons minced fresh cilantro 3 tomatoes, seeded and diced

1 1/2 cups corn kernels

2 to 3 jalapeno peppers, seeded and diced

Salt and freshly ground black pepper


1. In a large bowl, combine oil, lime juice and cilantro. Add tomatoes, corn and jalapeno to taste. Mix well until corn mixture is well coated. Season with salt and pepper to taste. Transfer to an airtight container and refrigerate, stirring occasionally, for 1 hour or up to 2 days. Tip: In place of the corn kernels, you can used canned corn, drained; frozen corn, thawed; or corn from the cob, cooked on the stove top. For a smoky flavor, use corn grilled on the barbecue grill.


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