Monday, February 23, 2015

Imitation Crab Dip

1 lb. imitation crab
Dip without pureeing
1 c. pepperjack cheese, grated
3/4 c. mayonnaise
1/4 c. Parmesan, shredded
1 tsp. garlic powder
2 1/2 Tbsp. Worcestershire sauce
2 Tbsp. lemon juice
1 1/2 tsp. Frank's hot sauce
1/2 tsp. dry mustard
salt and pepper to taste

Preheat oven to 325 F.

Add all ingredients to a food processor. Process until the crab meat is pureed.

Pour into a baking dish. Bake for 40 minutes.

Serve hot with bread or crackers.

Super easy and good for a party!

Here's a link to the recipe I adapted:

Sunday, February 8, 2015

Irish Cream Cookies with White Chocolate

8 oz. flour
1/2 tsp. baking powder
1/2 tsp. salt
10 Tbsp. butter, room temperature
3 oz. sugar
3 oz. brown sugar
1 egg
1/4 c. Irish cream
3 1/2 oz. white chocolate, chopped

Line 2 baking sheets with parchment paper.

In a bowl, sift the flour, baking powder, and salt together. Set aside.

In a large bowl, cream the butter and sugars together on high speed.

Add in the egg. Beat on low speed.

Add in the Irish cream. Beat on low speed until mixed in.

Slowly add in the flour mixture.

Add in the chopped white chocolate. Stir until just combined.

Using small scoops, portion out the cookies. Chill 15 minutes.

Preheat the oven to 350 F.

Bake 12-16 minutes.

Makes about 2 dozen cookies.

Here's the site where I found the original recipe:

Saturday, January 31, 2015

Chicken and Potato Casserole with Hot Sauce

2 large chicken breasts, cubed
6 Tbsp. olive oil, divided
1 tsp. salt, divided
1 tsp. pepper, divided
2 tsp. garlic powder, divided
6 Tbsp. Frank's hot sauce, divided
2-3 red potatoes, cubed
1 c. cheddar cheese, shredded
2 slices of bacon, cooked and crumbled
2 green onions, chopped
blue cheese, crumbled

In a small bowl, mix together the chicken, 3 Tbsp. oil, 1/2 tsp. salt, 1/2 tsp. pepper, 1 tsp. garlic powder, and 3 Tbsp. hot sauce. Make sure the chicken is coated. Then let marinate for 1 hour in the fridge.

Preheat oven to 500 F.

Grease a medium sized baking dish. Set aside.

In a bowl, add the potatoes, 3 Tbsp. oil, 1/2 tsp. salt, 1/2 tsp. pepper, 1 tsp. garlic powder, and 3 Tbsp. hot sauce. Make sure all the potatoes are coated. Place the potato mixture in the greased baking dish. Bake for 20 minutes, stirring after 10 minutes of baking. Remove from the oven.

Lower oven temperature to 400 F.

Pour the marinated chicken and sauce over the potatoes. Stir to mix everything up. Cook for 20 minutes.

Add the cheddar, bacon, and onions to the top. Bake for 3-5 minutes, or until the cheese is melted and bubbling.

Sprinkle a bit of blue cheese over the top. Serve hot.

Here's the recipe original recipe I altered since recipes are more like guidelines:

Tuesday, January 20, 2015

Cabbage Soup

14 oz. Polish sausage, sliced
garlic powder
Cabbage Soup
black pepper
onion powder
3 cloves garlic, minced
2 large carrots, diced
1 head of cabbage, chopped
2 c. milk
2 c. chicken broth
1/2 c. cream
1 1/2 tsp. cornflour
1 tsp. chicken bouillon
1/2 tsp. kosher salt
dry mustard

In a skillet over medium heat, cook the Polish sausage. Add garlic powder, basil, thyme, black pepper, and onion powder to taste. Cook until just starting to brown on both sides. Set aside.

In a large pot, add the minced garlic and cook over medium heat for 1 minute. Add the remaining ingredients. Also add in more of the previous seasonings used on the sausage. Bring to a boil. Reduce heat. Simmer uncovered 15 minutes, then add in the cooked sausage. Simmer another 15 minutes. Be sure to stir occasionally. Serve hot.

I was inspired by a recipe from

Friday, December 5, 2014

Turkey Pot Pie Soup

4 1/2 c. chicken broth
2 c. potatoes, peeled and cubed
1 onion, chopped
4 c. frozen mixed vegetables, not defrosted
3-4 c. cooked turkey, chopped
1 1/4 tsp. thyme
salt and pepper to taste
1 1/2 c. milk
3 Tbsp. cornstarch

In a large pot, add the chicken broth, potatoes and onions. Bring to a boil. Reduce heat, cover and simmer for 10 minutes.

Stir in frozen vegetables, breaking up the frozen pieces, if necessary. Add the turkey, thyme, salt and pepper. Bring back to a boil, reduce heat and cover. Simmer for 5 minutes.

In a separate small bowl, add cornstarch. Gradually add milk, stirring with a whisk, until well blended. Keep mixing until the cornstarch is completely dissolved.

Increase the soup heat to medium. Stir in milk/cornstarch mixture. Continue to cook, uncovered, for about 5 minutes, to thicken. Stir often. If it starts to boil, turn heat down to simmer.

Serve hot. With biscuits.

Here's a link to the recipe I adapted:

Wednesday, October 29, 2014

Pumpkin Spice Muffins

1 3/4 c. flour
3/4 c. brown sugar
1 1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1 1/2 tsp. ground ginger
2 tsp. baking powder
1/2 tsp. baking soda
2 eggs
3/4 c. pumpkin puree
1/4 c. vegetable oil
2 tsp. vanilla

Preheat oven to 350 F.

In a medium sized bowl, sift together the flour, sugar, cinnamon, cloves, nutmeg, ginger, baking powder, and baking soda.

In a large bowl, beat together the eggs, pumpkin, oil, and vanilla.

Fold in the dry ingredients to the dry ingredients until just blended. Do not overmix.

Spoon into 12 paper-lined muffin tins. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.

Cool on a wire rack.

Here's a link to the recipe I used:

Wednesday, October 22, 2014

Pumpkin Snickerdoodles

6 Tbsp. butter, softened
1/2 c. sugar
1/2 c. brown sugar
1/4 c. pumpkin puree
2 eggs
2 1/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 c. sugar
1 Tbsp. cinnamon
1 tsp. nutmeg

Preheat oven to 325 F.

Line a baking sheet (or two) with parchment paper.

In a large bowl, cream together the butter, sugars, and pumpkin with an electric mixer. Add in the eggs one at a time, mixing between each one.

In a separate bowl, mix together the flour, tartar, and baking soda.

Slowly stir in the dry ingredients into the creamed butter mixture. Stir until just combined.

In a small bowl, combine the sugar, cinnamon, and nutmeg.

Scoop out dough by the tablespoon. Roll into balls. Roll in the cinnamon mix one at a time. Place on baking sheet. Makes about 18-24, depending on how big you make them.

Bake for 10-12 minutes. Let cool a few minutes on the baking sheet before removing to a cooling rack.

Here's a link to the original recipe I adapted:

Wednesday, October 8, 2014

Cranberry Jam

Cooking the berries
12 oz. bag of fresh cranberries
1 c. sugar
juice of 1 lemon
1 c. water

Place all ingredients in a heavy saucepan over medium heat, stirring occasionally, until it comes to a boil.

Reduce heat and simmer, uncovered, stirring occasionally, for about 20 minutes.

Using the sieve
Using a mesh sieve, force the jam through into a bowl, using a heavy spoon or potato masher. Discard any skin or seeds left in the sieve.
Jam in the background

Let the jam cool. Serve or store in an airtight container.

Homemade Butter

Whipped cream stage
1 pint heavy cream
1/2 tsp. salt (optional)

Pour the heavy cream into a jar with a tight lid. Shake the jar back and forth for 10-20 minutes, or when yellow clumps start to form. Add in some salt if you want it at this point, and shake a minute longer. There will still be some liquid left, which is normal. If you don't use the butter right away, strain off the liquid and store in an airtight container.

Homemade butter
If you don't want to shake a jar for 20 minutes, there's always the electric mixer. Still takes about the same amount of time. The cream will first turn into whipped cream, and then the clumps will start forming and the liquid will start separating out.

It was pretty fun to make homemade butter. And it tastes great!

Friday, September 12, 2014

Crock Pot Pork Chops

2 medium sized pork chops
salt and pepper
1 tsp. garlic powder
3 c. chicken stock
1 tsp. Worcestershire sauce
1 Tbsp. cider vinegar
1 Tbsp. brown sugar
1/2 tsp. dried basil
1- 2 tsp. corn starch

Add all ingredients to the crock pot. Cook on high 6-8 hours. I turned the pork chops over after they'd been cooking 3 hours. I served the pork chops over hot cooked rice. Definitely a keeper.