Thursday, July 20, 2017

Basil Couscous Salad


1 package of Olive Oil and Garlic Couscous
12 cups Romaine lettuce
1/2 cup of Craziness
1/2 cup of Grated Asia go or Parmesan Cheese
1 1/2 cups or 3-4 medium ears of fresh white corn cooked, cooled and cut off cob
1/2 cup toasted pumpkin seeds

Fresh Basil Dressing:
1 cup of fresh Basil leaves (must be fresh not dried)
1 cup of Mayonnaise
1/2 cup shallots, chopped
1 cup of Buttermilk
2 Tablespoons Red Wine Vinegar
Salt and Pepper to taste

For best results: a day before or at least a few hours before: Cook couscous according to package directions. Cool completely. Refrigerate

Wash and dry lettuce, set aside in refrigerator. Cook corn, rinse with cool water. Cut corn off cob and place in refrigerator to cool completely.

Make dressing by mixing all ingredients in blender or by using a immersion blender

When ready to serve: Place cooked couscous in large bowl. Chop lettuce into bite size pieces. Add lettuce and rest of salad ingredients into bowl. Just before serving, drizzle dressing. I only use about 1/2 and toss. You can serve additional dressing on the side.

Also is great with chopped chicken.

Sunday, June 25, 2017

BLT Salad

The salad ingredients can be combined to taste.


Cooked Bowtie Pasta
Chopped Romaine Lettuce
Bacon Crumbles

1/4 cup Ranch Dressing
1/4 Sour Cream
1/4 Mayo
1/2 teaspoon Black Pepper
1 Tablespoon Apple Cider Vinager

Combine all Salad Ingredients. Mix in dressing when ready to sereve.

Friday, January 27, 2017

Little Smokies

1 pound Little Smokies sausage
1/2 cup ketchup
1/2 cup brown sugar
1 teaspoon gluten free Worcestershire sauce
1/2 cup barbecue sauce (check for gluten!)

The Directions.

Use a 4-quart slow cooker. Dump it all in! Stir well and cook on low for 4 hours, or high for about 2. Make sure the smokies are hot throughout and serve out of the crock with toothpicks.

Sunday, January 22, 2017

1 cup Saltine Crackers (crushed)
1/4 cup melted Butter
6 slices Bacon (crumbled) or Ham (cubed)
1/2 cup cooked onions
2 cups shredded cheese
4 eggs
1 cup Sour Cream

Put crackers in pie pan and pour butter on top. Then top crackers bacon, onions, and cheese. Mix 4 eggs and 1 cup of Sour cream and pour on top of crackers and other ingredients.

~Bake at 350 for 30 minutes. Let stand for 10 minutes.

* You can substitute ingredients to fit you own taste.*

Chocolate Sheet Cake Yummo!!!

2 sticks butter
1 cup water
4 tablespoons baking cocoa
2 cups flour
2 cups sugar
1/2 teaspoons salt
2 eggs
1 cup sour cream
1 teaspoon baking soda

~Heat butter, water and cocoa in pan until butter is melted.
~Add sugar, flour and salt and mix well
~Beat in eggs, sour cream and baking soda.
~ Spray 12x18 cookie sheet
~Pour mixture in to cookie sheet
~ Bake at 350 for 30 minutes.


1 stick butter
4 tablespoon baking cocoa
6 tablespoon milk
1 1lbs powder sugar
1 teaspoon vanilla

~Melt butter, cocoa and milk in sauce pan then bring to a boil.
~Remove from heat and stir in powder sugar.
~Spread frosting on warm cake.

Taco Bake

2 lbs Ground Beef
1 Onion
2 cups Corn
2 cans Black Beans (rinsed & drained)
2 cans Rotel
1 package Taco Seasoning
4 cups cooked Rice
Shredded cheese (to taste)
2  9x13 pans

~Brown meat then add onion cook until soft.
~Stir in Taco Seasoning
~Add corn, black beans, Rotel
~Spray the 9x13 pans to prevent sticking
~Place 2 cups of rice in pans and spread evenly.
~Place taco mixer over the top.
~Top with desired amount of shredder cheese.

If eating right away:
     ~Bake covered at 350 for 25 minutes

If freezing:
     ~Cover with foil and freeze. When ready to eat,. Defrost in fridge overnight. Bake at 350 for 45 minutes covered in foil. Remove foil and bake until golden brown.

Would be great garnished with : Olives, Sour Cream, Avocado, Fresh Tomatos. etc

Saturday, December 17, 2016

Crispy Cheddar Chicken

  • 1.5-2 lbs. Chicken Breasts, boneless/skinless
  • Ritz crackers, 16 crushed (Any type of buttery cracker will work)
  • 1 1/2 cups cheddar , shredded
  • 1 clove garlic, finely minced
  • 1-2 scallions or green onion tops, sliced thinly
  • 1/4 tsp. black pepper
  • 1/8 tsp. salt
  • 4 Tbsp. butter, melted
Pound the chicken breasts so they are about 1/4-1/2 inch in thickness.
Take the clove of garlic and mince it up finely. Then, thinly slice the scallions or green onion tops.
Take 16 Ritz crackers and crush them. Put them into a medium size bowl, add the minced garlic, sliced scallions or green onion tops, shredded cheese and the seasonings (salt and pepper). Mix everything together. Take the flattened chicken breasts and cut each one into 2 or 3 pieces.
Melt the 4 Tbsp. of butter in a microwave-safe bowl in the microwave. Dip each chicken piece into the melted butter, then dip the coated chicken piece into the cracker mixture, coating both sides. Lay aside until all chicken pieces have been coated
Bake at 350° for 30-35 mins. Serve with any type of potato, rice or other vegetable. *Note: Bake the chicken on a foil-lined baking sheet.