Sunday, November 30, 2014

Turkey Tortilla Soup

Jennifer S.

This is a FANTASTIC way to use up leftover turkey from Thanksgiving or any holiday.
My husband even had seconds, and he NEVER EVER has seconds on soup!!

2 TBS olive oil
1 cup white onion, finely diced
6 cups turkey or chicken stock
2-3 cups leftover turkey, diced up
2 cups frozen corn, or 1 15-oz can, drained
1 15-oz can black beans, I didn't drain mine
1 15-oz can diced tomatoes (Mexican style optional)
2 4-oz cans diced green chilies
1 15-oz can of red OR green enchilada sauce OR one envelope of enchilada sauce seasoning
2 cups spinach, sliced into ribbons
salt, pepper to taste
Couple of dashes of Tabasco sauce (optional)
1 TBS of sugar
green onions
sour cream
shredded cheese
fried tortilla strips or tortilla chips

In a large stock pot on med-high heat saute onions in the olive oil.
Add stock, turkey, corn, beans, tomatoes, chilies, enchilada sauce or seasoning, Tabasco (if desired), and salt and pepper.
Bring to a boil, turn to med-low and simmer for 10-15 minutes.
Add spinach and sugar.
Cover and let simmer until spinach is wilted. Another 10 minutes.
Taste and adjust seasoning if needed.
Serve in a bowl topped with green onions, sour cream, shredded cheese, and tortilla strips or chips.

Saturday, November 8, 2014



Yield: 24 waffles (4x5 in waffles)
  • 3 cups flour
  • 2 TBS baking powder
  • 3/4 teaspoon salt
  • 1/2  cup sugar
  • 3 eggs
  • 3/4 cup oil
  • 1 cup milk
  • 2 cups buttermilk
  • 1 TBS vanilla


Sift the dry ingredients together in a large bowl
Beat the eggs until light and fluffy and pale yellow
Mix together the eggs, milk/buttermilk, oil and vanilla, stir slightly
Add to dry ingredients and mix well
Preheat waffle iron, spray with a light coat of cooking spray (the first time should be the only time you need to do this).
Use a measuring cup or gravy ladle (approx 1/3 to 1/2 cup size) and ladle batter into waffle iron. Cook waffles according to manufacturer directions.
Keep warm in a 200 degree oven in a single layer on a baking sheet.
Top with room temperature butter and hot maple syrup!
Or toppings of your choice:
Any fresh fruit you love!
Toasted nuts
Toasted coconut 
Chocolate syrup
Flavored syrups
Chocolate chips
Pie filling, any flavor, heated up
Peanut butter
Jam or Jelly
Whipped topping
Cream cheese, plain or flavored
Ice cream
Powdered sugar
Bacon crumbles
Cinnamon/sugar mix
And so on and so forth...

Monday, June 9, 2014

Ginger Ale Chicken in a Crock Pot

12-oz can of Ginger Ale with real ginger listed as an ingredient
1/3 cup Teriyaki sauce
1/2 tsp powdered ginger, or 1 tsp fresh grated ginger
3-4 cloves of garlic finely minced
1/2 tsp sesame oil, optional
1/4 tsp garlic salt
1/2 tsp Kosher salt
10-12 cracks of ground pepper
pinch of red chili flakes
6 boneless, skinless chicken breasts
2-3 TBS corn starch
1/2 cup cold water

Place chicken in crock pot.
Combine all sauce ingredients EXCEPT for the corn starch and water.
Pour over chicken.
Cook on low for 6-8 hours OR on high for 3-4 hours.
Remove chicken from crock pot and slice thin or shred.
Turn crock pot to high (if cooking on low).
Stir together the corn starch and cold water and add to juices in crock pot and stir well.
Replace lid to crock pot for 15-20 minutes until juices thicken into a sauce.
Serve with hot cooked rice and some steamed veggies.
Be sure to drizzle with the sauce! MMM

Thursday, May 8, 2014

No Bake Eclair Cake

One box graham crackers, any flavor. I used honey flavor. I think I may try chocolate next time.
1 3.4-oz package of Vanilla or French Vanilla INSTANT pudding mix
2 1/2 cups cold milk
1 pint (2 cups) heavy whipping cream, whipped to stiff peaks
1 tub chocolate cake frosting

Whip cream to stiff peaks stage and set aside in fridge.
Make pudding with 2 1/2 cups cold milk. Set in fridge for 30 minutes.
Fold together whipped cream and pudding.
In a 13x9 pan line bottom with a layer of graham crackers, use a serrated knife to cut them to fit, if needed.
Use half of the pudding mixture on top of graham crackers. Smooth out.
Place another layer of graham crackers on top of pudding layer. Cut any to fit if needed.
Use last of pudding mix and smooth out.
For last layer of graham crackers make sure you use the "FLAT" side of the cracker facing up (so you can see it). Cut any if needed.
Take lid and foil off of frosting tub.
Microwave for 20 seconds, stir well.
Pour over graham crackers and smooth to the edges of pan.
Cover with plastic wrap. My pan comes with a snap on lid.
Refrigerate over night.
Cut and serve. Enjoy!!

Monday, April 7, 2014

Buffalo Chicken Dip

Katie Munson

Here is the recipe for the amazing crock pot  buffalo chicken dip from the potluck.
1 whole rotisserie chicken, shredded (include a little bit of the skin for flavor)
1 12-oz bottle of buffalo hot sauce
16-oz of cream cheese, softened in the microwave
16-oz shredded pepper jack cheese
8-oz sour cream
Corn chips
Cut veggies
Put everything, except chips and veggies, into crock pot stir well and allow that to simmer on low for 1-2 hours until the cheese is soft and can mix well. Give it all another good stir and enjoy!
Tastes awesome with chips or veggies or just on a fork!!
Thank you to Katie Munson for passing the recipe on to me!!

Wednesday, March 19, 2014

Pound Cake

16 tablespoons (2 sticks)butter, plus extra for greasing pan
3 large eggs, plus 3 large egg yolks
2 teaspoons vanilla extract
1 ¾ cups (7 ounces) flour, plus extra for dusting loaf pan
½ teaspoon table salt
1 ¼ cups (8 ¾ ounces) sugar

The butter and eggs should be the first ingredients prepared so they have a chance to stand at room temperature and lose their chill while the oven heats, the loaf pan is greased and floured, and the other ingredients are measured. Leftover cake will keep reasonably well for up to 3 days if wrapped tightly in plastic wrap or foil and stored at room temperature.

Cut butter into 1-tablespoon pieces and place in bowl of standing mixer; let stand at room temperature 20 to 30 minutes to soften slightly (butter should reach no more than 60 degrees). Beat eggs, egg yolks, and vanilla in liquid measuring cup until combined. Let egg mixture stand at room temperature until ready to use.

Adjust oven rack to middle position and heat oven to 325 degrees. Generously butter 9 by 5-inch loaf pan; dust pan liberally with flour and knock out excess.

In standing mixer fitted with flat beater, beat butter and salt at medium-high speed until shiny, smooth, and creamy, 2 to 3 minutes, scraping bottom and sides of bowl once with a spatula. Reduce speed to medium; with mixer running, gradually pour in sugar (this should take about 60 seconds). Once all sugar is added, increase speed to medium-high and beat until mixture is fluffy and almost white in color, 5 to 8 minutes, scraping bottom and sides of bowl once. With mixer running at medium speed, gradually add egg mixture in slow, steady stream; this should take 60 to 90 seconds. Scrape bottom and sides of bowl; beat mixture at medium-high speed until light and fluffy, 3 to 4 minutes (mixture may look slightly broken). Remove bowl from mixer; scrape bottom and sides.

In 3 additions, sift flour over butter/egg mixture; after each addition, fold gently with the spatula until combined. Scrape along bottom of bowl to ensure that batter is homogenous.

Transfer batter to prepared loaf pan and smooth surface with rubber spatula. Bake until golden brown and wooden skewer inserted into center of cake comes out clean, about 70 to 80 minutes. Cool cake in pan on wire rack for 15 minutes; invert cake onto wire rack, then turn cake right side up. Cool cake on rack to room temperature, about 2 hours. Slice and serve.

Tuesday, January 14, 2014

45th Birthday Cake Party

Thank you to all of you for sharing your cakes and birthday wishes, I had a fabulous day celebrating!

Nibbles by Nic

Maple Beer Cake with Salted Caramel Glaze and Bacon Peanut Beer Brittle

Who Needs A Cape?

Champagne Cupcakes

Tales From A Middle Class Kitchen

Chocolate Banana Cake

Margaret's Morsels

Perfect Pair

Hadia's Lebanese Cuisine

 Lazy Cake

200g/7oz dark chocolate, cut into small pieces
200g/7oz milk chocolate, cut into small pieces
400g/14 oz plain cookies (vanilla wafers)
3 egg yolks
1 cup heavy cream
3/4 cup sugar
1/2 teaspoon vanilla extract
1/2 cup /1 stick butter, melted

Place the wafers in a large bowl and roughly crush with your hands. Set aside.
Place the dark and milk chocolate in a saucepan.
Add the egg yolks, sugar, heavy cream, vanilla extract and melted butter.
Whisk the saucepan mixture over medium heat, incorporating to obtain a shiny chocolate sauce . Bring to a gentle simmer and set aside.
Add the crushed wafers to the chocolate sauce and stir.
Lightly grease a large ring cake pan and transfer the mixture to it.
Place in the freezer overnight.
Invert to a flat dish.Enjoy!

Note: If the cake sticks to the pan when converting to a platter, hold the pan over a low flame for about 10 seconds, invert the cake to a flat dish and the cake will come out nice and firm.


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