Bonnie Banters

Happy Fall Y'all Pumpkin Arrangement

2021-10-31T21:20:00.003-04:00

How to Make Garlic Salt ~ So Easy!

2021-09-30T20:00:00.000-04:00

Uh-oh, you need garlic salt and didn't check the pantry before you grocery shopped! No worries...got a simple recipe for garlic salt right here!

Well, That Was...

Really Easy and Really Good!

Ingredients

3 TB garlic powder
1 1/2 TB table salt

Optional Addition

1/2 tsp. Italian seasoning
- or -
1 tsp. dried parsley flakes

Directions

Mix ingredients with a fork in a small bowl and store in an air-tight container...so easy!

Tips

Use the ingredients to taste. I like my garlic salt with a little more garlic flavor (as in the above recipe). You might want more salt...just adjust the ingredients if you like.
You can also substitute a little onion powder for some of the garlic powder if you like.
The addition of Italian seasoning or parsley flakes is especially good on garlic toast.

So, the next time you find you don't have any garlic salt, no need to run to the grocery store...just make your own from ingredients you typically have on hand! You'll Enjoy your homemade garlic salt a whole lot better anyway!

Potatoes Romanoff ~ Elegant One-Dish Twice-Baked Potatoes

2021-08-31T16:51:00.000-04:00

Impress your family or guests with a twist on twice-baked potatoes with this elegant and flavorful gratin guaranteed to please all!

Recipe following...

Single Layer Luscious Butter Cake

2021-07-31T19:31:00.001-04:00

You'll find this easy little homemade cake just perfect to satisfy that simple scrumptious cake craving. Enjoy it plain or with my Easy Rich Vanilla or Chocolate Butter Cream Frosting!

Recipe to follow...

Easy Rich Vanilla or Chocolate Butter Cream Frosting

2021-06-30T19:00:00.010-04:00

You'll find these frostings extremely easy and rich...in fact, so candy-like, my daughter likes to eat them with a spoon!

Hmm, Vanilla or....

Chocolate...

I'll Have Both!

Ingredients

Vanilla Butter Cream

l lb. powdered sugar
1/2 c. (1 stick) room-temperature salted butter
1 tsp. pure vanilla extract
approx. 1/4 c. plus 1 TB evaporated milk, as needed

Chocolate Butter Cream, same as for vanilla butter cream, except:

add one c. cocoa
add another approx. 3 TB evaporated milk, or more as needed

Directions

Beat ingredients very well until glossy, adding the milk a little at a time as needed for spreading consistency.

For a thick cake frosting:

Make one and one-half times or double the recipe, as needed.

You'll love this versatile and incredibly delectable frosting that you can whip up in no time with ingredients you typically have on hand. Enjoy!

Easy Homemade Chicken Stock or Chicken Broth

2021-05-28T18:10:00.000-04:00

Don't toss your raw chicken scrap, just make your own chicken stock or broth...it's so easy, economical and taste so much better than store bought!

I recently had some chicken breasts that I deboned, unintentionally leaving a lot of meat on the bone. I could not bear the thought of tossing all that meat, so I decided to make chicken stock.

No Need to Run to The Store...

I'll Just Grab Some from The Freezer!

Ingredients

The Chicken Stock*

About 2 lbs raw chicken bones with some meat, skin on or not, or whole chicken pieces (wings are good)
About 2 whole carrots, cleaned and cut in half or smaller pieces, or the equivalent amount of baby carrots
2 whole celery stalks and leaves, cleaned and the stalks cut in half or smaller pieces
White or yellow large onion, peeled and cut into quarters
Small bunch of parsley, rinsed
about 4 qts of room temperature water

The Chicken Broth*

Same as ingredients for the chicken stock, but add these spices:

4 whole, peeled garlic cloves or about 1 tsp. garlic powder
About 1 TB kosher salt (or to taste)
About 1 TB whole black peppercorns (or to taste)

Directions

Place the chicken bones with meat (or whole chicken pieces) into a large pot or stock pot.
Add the vegetables (and spices if making the broth).
Simmer at least 2 hours uncovered, taste and simmer longer if you want a more intense flavor.
Using a large slotted spoon or colander, strain the bones, meat and vegetables (and spices if used)...I use cheesecloth (held onto a bowl or pot with a rubber band) for the fine pieces and spices. Cool for about an hour, pour into glass jars or plastic containers with lids,* leaving about a 2" head space. Refrigerate or freeze. (If freezing, use freezable containers and cool completely in the fridge first.) Label.
Will keep in the fridge up to 5 days and in the freezer up to 3 months.

*Tips

Stock and broth can be used interchangeably; however, the primary difference is that stock is not seasoned (especially not with salt). Stock is generally used in recipes that call for seasoning, and broth is generally eaten as is and in some recipes. Recipes that chicken stock or broth are used in should have the seasoning adjusted accordingly.
Chop the chicken and bones and vegetables into smaller pieces for a more intense flavor.
Use containers that will hold small amounts if you plan on using in various recipes...maybe between 2-3 cup containers.
I had just enough meat scraps to make a delicious little chicken salad!

So easy, economical and handy...homemade is always better! Enjoy!

Easy and Marvelous Marinated London Broil Steak on The Grill

2021-04-30T17:18:00.003-04:00

Ahhh, spring has sprung and I'm feeling laid back and, well, just plain lazy! Time to sit outside and enjoy the wind chime swaying in the breeze, the birds chirping and catching the whiff of a marvelous steak on the grill.

Not only do I love steak, I especially like that a good grilled steak is so uncomplicated and just plain delicious. The marinade for this London broil is absolutely marvelous and great for flank or sirloin steak too...

Can't Wait to Have a Bite of That Juicy Steak...

I Like Mine A Little Pink, Please...

As adapted from "Ant" Kelly's London Broil Marinade recipe

Serves approx. 3-5

Ingredients

approx. 2 lb. London broil steak

The Marinade

1/4 c. balsamic vinegar*
1/4 c. soy sauce
2 TB Worcestershire sauce
1/4 c. olive oil
2 crushed (or finely minced) garlic cloves
1 tsp. dried rosemary leaves
approx. 1/4 tsp. freshly ground black pepper
vegetable or canola oil cooking spray for the grill

Directions

Lightly score the steak in a diamond pattern on each side and place in a gallon-sized resealable plastic food bag.
Mix all the ingredients for the marinade in a small bowl and pour over the steak in the bag.
Squeeze the bag to infuse the marinade into the steak and refrigerate for 2-3 hours, up to 24 hours. Flip the bag occasionally and squeeze again.
About 20-30 minutes before grilling, take the steak out of the fridge to take off the chill.
Preheat your grill (or grill pan if cooking on the stove) on high. (I like to lightly spray the grill with a vegetable or canola oil cooking spray before adding the steak.) Depending upon the thickness of the steak and how well done you prefer it, grill about 5-7 minutes per side. (Consider that the steak will cook a little more when you let it rest about 10 minutes before you slice, so the juices will settle into the steak.)*

*Tips

I just happened to have some pineapple (a gift) balsamic vinegar on hand and used that...it was delicious!
My steak was uneven in thickness (ranging about 1" to 2" from end to end), and I grilled each side about 6 minutes. It came out medium rare on the thicker end and medium all elsewhere...pink each slice...perfect, so there was something for those who preferred medium or medium rare!

Toss some corn on the cob on the grill while the steak rest, have a simple salad and enjoy your laid-back spring dinner!

Chicken with Salsa Verde Sauce in The Slow Cooker

2021-03-28T18:48:00.000-04:00

This is a fabulous, family-pleasing, easy weeknight meal that you and yours can actually enjoy for two nights. The first night, we savored this fantastic chicken over yellow rice, and the next time we enjoyed it on tortillas with all the fixings.

Recipe following soon!

Amazing Potato Cakes ~ The Easiest and Best Way to Use Leftover Mashed Potatoes

2021-02-28T18:23:00.001-05:00

I always make more mashed potatoes than I need just to enjoy these satisfying and delectable potato cakes!

Great as a side dish, as an appetizer or snack, or for breakfast, you'll look forward to having leftover mashed potatoes just so you can enjoy these amazing potato cakes!

How Many of Those Fabulous Cakes...

Can I Have?

Approx. 8 cakes

Ingredients

Approx. 3 c. leftover mashed potatoes (see my Rich-Rustic Mashed Potatoes)
2 cleaned and chopped whole green onion stalks (I just cut up with kitchen shears)
1 TB dried parsley flakes or 2 TB cleaned and chopped fresh parsley
1 TB all-purpose flour
1 slightly beaten large egg
Add a little more salt and freshly ground black pepper to taste, if need
2-3 TB avocado oil (or olive, or canola oil), divided*
2-3 TB salted butter, divided*

Garnish (optional)

Sour cream

Directions

Mix all the above ingredients, except for the oil and butter.
Refrigerate until cold for easier handling.
Shape into about 2" patties with your hands.*
Heat 2 TB of the oil and 2 TB of the butter on medium-high in a (preferably non-stick) large skillet, until a droplet of cold water pops and sizzles.
Without crowding, carefully add a potato patty* one at a time into the hot oil. When the cakes are golden brown on the underside (cautiously lift the edge of each one to see if ready), very carefully turn or flip to the other side.* (I find using a rubber spatula to be the best way for me, or a very small or narrow spatula.) Cook until the other side is golden brown...then carefully remove to a paper towel-lined oven-proof plate or baking sheet and keep warm in the oven until ready to serve.
Enjoy as is or with a dollop of sour cream.

*Tips

If not firm enough to shape into patties, just scoop by large spoonfuls into mounds into the hot oil...then carefully flatten and round out, if necessary, with the edge of a rubber spatula.
After you flip all the cakes the first time, add another TB each of the oil and butter if needed.
The cakes will probably not brown all at the same time, so you may have to flip/and or remove some before others.

Don't turn your back, cause they'll devour these scrumptious potato cakes before you can put them on the table! Enjoy!

Easy and Scrumptious Cinnamon and Sugar Apple Slices

2021-01-28T16:54:00.000-05:00

Guys, this snack is so easy, it's almost embarrassing, but you and yours are going to find it absolutely scrumptious!

The kids will find these apple slices a delectable, fun project to help you prepare, and you'll love how healthy and uncomplicated they are!

A Perfect Little Sweet Bite...

And Guilt Free!

Ingredients

Your favorite apple(s)*, cleaned and cored (leave peel on), sliced into about 1/4" slices
Cinnamon and granulated white sugar mixture (I use 5 tsp. cinnamon to 1 c. of sugar*)

Directions

Preheat Oven to 225º.
Line a baking sheet or broiler pan with foil.
Distribute sliced apples in one layer on the foil and sprinkle with about 1/4-1/2 tsp. of the cinnamon and sugar mixture per apple slice.
Bake about two hours.*

*Tips

I used Fuji apples. Two medium apples filled the broiler pan to my toaster oven.
Keep extra cinnamon and sugar in a closed container...use for cinnamon toast, etc.
Bake until the apple slices are almost dry (they will shrivel). I baked mine for about 2 hrs. (You can experiment with how long to bake to achieve the texture you like.)
I stored my slices in a glass container with a glass lid and they kept well for about a week.

Enjoy these scrumptious apple slices as a fab sweet treat on their own or as a dessert (maybe warmed a little in the microwave) topped with vanilla ice cream.

Quick and Easy, Crunchy and Cheesy Hash Browns Snack or Appetizer

2020-12-31T19:45:00.008-05:00

When I first saw my daughter make this simple snack for my grandson, it looked so scrumptious, I just had to sneak a pinch. Hmmm, was I ever right...crunchy with gooey melted cheese...sooo good!

You're gonna love this simple, delectable crunchy and cheesy snack as much as my grandson and I do...especially since it's so quick and easy!

That Looks Sooo Good...

I Just Gotta Have A Pinch!

One Serving

Ingredients

1 c. frozen shredded hash brown potatoes
1/4. c. shredded cheese (I used Colby-Jack...Cheddar or Pepper Jack would be good)
Non-stick baking spray

Directions

Preheat oven to 400º. (A toaster oven is ideal for one serving or a small recipe.)
Line baking sheet (or broiler pan) with foil and spray with the non-stick baking spray.
Spread the hash browns in an even, solid layer (not too thick or thin).
Cook about 10 minutes.
Sprinkle the cheese over the hash browns and cook about 8 more minutes, or until the cheese is melted and light brown and the potatoes look crispy.
Serve hot...tear apart and devour!

Enjoy this scrumptious snack the next time you have a need or craving for something quick and easy, crunchy and cheesy!

Easy Chicken and Veggies Sheet Pan Dinner with Balsamic Marinade

2020-11-30T17:05:00.011-05:00

You'll find this delectable balsamic marinated chicken and veggies a marvelous easy one-pan weeknight dinner that your whole family will enjoy!

This Is Great...

I'd Love to Have It Again!

As adapted from Chelsea's Messy Apron's recipe for One Pan Balsamic Chicken and Veggies

Serves approx. 4-5

Ingredients

6 TB balsamic vinegar
1/2 c. zesty Italian dressing*
2 1/2 - 3 lb. chicken tenderloins*
l lb fresh, cleaned broccoli, cut into about 1-1 1/2" pieces
3 c. baby carrots, cut in half
2/3 pint grape (or cherry) tomatoes
1 1/2 tsp. Italian seasoning
3-4 TB avocado (or olive) oil
3/4 tsp. garlic powder
Seasoned salt and freshly ground black pepper, to taste
Non-stick cooking spray

Garnish (optional)

Fresh, cleaned, chopped parsley

Directions

Whisk together the balsamic vinegar and zesty Italian dressing.
Trim fat and undesired parts from the tenderloins.
Pour 1/3 c. of the balsamic mixture into a gallon-sized plastic bag and add the tenderloins. Close the bag and press around to coat the chicken. (I place the bag in a container or bowl in case the bag leaks.) Refrigerate for at least 30 minutes up to 6 hours.
Preheat Oven to 400º.
To avoid the marinade sticking to the pan, spray a large non-stick sheet pan with sides with the cooking spray. (If your pan is not a non-stick pan, line with foil and then spray with the non-stick cooking spray.)
Toss the vegetables with the Italian seasoning, oil, garlic powder, seasoned salt and pepper to taste.
Scatter the carrots onto the prepared pan and roast about 10 minutes. *Add the broccoli and roast another 10 minutes.
Remove from the oven and stir in the tomatoes.* Divide the veggies in half and spread on each side of the pan.
Remove the chicken tenderloins from the bag, discarding the marinade, and add the chicken to the center of the pan. Brush 1/3 c. of the balsamic Italian mixture over the chicken and reserve the rest for serving on the side.
Return the pan to the oven and cook for another 7-20 minutes, depending upon the size of the chicken. Monitor carefully to avoid overcooking the chicken.
Remove from the oven, place on a platter and garnish with the parsley (optional). Gently warm the remaining balsamic Italian mixture and serve on the side.

*Tips

Chelsea said fat-free dressing is great...I used regular.
She advised that you can substitute chicken tenderloins with breasts cut into small 1/4"-1/2" thick pieces.
Add the tomatoes along with the broccoli, if you would like them a little more roasted.
Good served over rice. (Chelsea said also good served over quinoa.)

So, there you have it...a healthy, easy and delicious dinner you can shop for and prepare all in the same day! Enjoy!

Power Out

2020-10-31T17:45:00.001-04:00

Tall Apple Pie with Walnut Crust and Crunchy Topping ~ Scrumptiously Simplified

2020-09-30T19:42:00.006-04:00

I spotted a ready-made walnut pie crust at the grocery store recently and took it home knowing the possibilities of fillings were endless. When I was ready to use it, I was in the mood for apple pie, and it was amazing!

Feeling particularly lazy (as it seems I often do these days), I chose an easy granola topping. This recipe produced a tall, delectable pie with a nutty, slightly crunchy crust and unique topping...the whole family loved it. It sliced beautifully!

Serves approx. 5-6

For the basic recipe, please see Mary's Easy Apple Pie at Old Fashioned Recipes.

Mary has been a good virtual blogger friend for many years now. I first discovered Old Fashioned Recipes on Twitter, where she currently enjoys a following of over 22,000 viewers! You will find many authentic and professionally written retro family recipes with good directions and a good read at Old Fashioned Recipes.

Here are A Few Adaptations I made to this recipe:

My daughter was amazed how thin The Apples were in the pie. I used my food processor to slice the apples...so easy! I did use a 3 lb. bag of apples that produced about 7 1/2-8 cups of thinly sliced apples that made a nice tall pie. Although my family loved the pie with Mary's recommended spices, For a Little Spicier apple pie, you could try adding maybe a 1/4 tsp. nutmeg and/or 1/4 tsp. more cinnamon.

I used Diamond of California's Ready-to-use 9" Walnut Pie Crust. Mary offers a great recipe for a traditional crust, if you prefer.

For The Topping, after 15 minutes of baking, I sprinkled with about 1/2 c. Mixed Berry Granola (Kroger's Simple Truth) and finished baking. Check after 8 minutes to see if brown; and if so, cover with foil and finish baking.

Bake at 375º for 35-40 minutes (mine took 40 minutes). Let cool. Serve with vanilla ice cream, if you like. Store leftovers in the refrigerator...the pie is great cold too!

A tall and scrumptious apple pie simplified with a twist your whole family will love! Enjoy!

Ridiculously Easy Whipped Honey-Lime Dressing

2020-08-30T19:32:00.004-04:00

We recently ordered take-out and the honey-lime dressing was inadvertently omitted from the order, so I decided to make my own! It was incredibly easy; and, may I say, sublime.

Luscious and ridiculously easy, you can whip this delightful honey-lime dressing up any time. Not only is it wonderful on a green leaf salad, it would also be marvelous on a fruit salad.

Just Drizzle Some of That Sweet Goodness Over Here, Honey!

Approx 2-4 servings

Ingredients

2 TB whipped clover honey, or honey of your choice
1 TB lime juice, fresh or bottled

Directions

Whip the honey with the lime juice and store any unused in a closed jar in the refrigerator.

A great way to use up any leftover honey...Enjoy this sublime honey-lime dressing any time you desire an easy, light and refreshing addition to your salad.

Not A Pretty Picture ~ How to Clean Dirty, Stubborn Residue from A Stainless Steel Pan

2020-07-30T15:30:00.002-04:00

It's not a pretty picture, folks, but just something you have to do when cooking occasionally...clean that ugly, stuck-on stuff off your stainless steel pans.

There are several ways to remove that yucky residue from your pans, but I use what I think is the the most simple and effective method that utilizes items you generally have on hand.

Let's start with a photo of the pan after it has been cleaned...

All Shiny and Ready to...

Cook Your Next Fab Dish!

Same Pan Soaking up All That Stubborn Residue...

With A Simple Little Formula!

To achieve a brilliantly clean stainless steel pan, all you need is this:

Supplies

baking soda (expired is ok)
bottled lemon juice (expired is ok) or fresh lemon juice
steel wool soap pad (maybe)

And, all you need to do is this:

Method

Rinse and scrape off with the back of a silicone, rubber or non-metal spatula whatever dirty yuck you can from the pan.
Sprinkle the dirty stuff in the pan with baking soda (cream of tartar works well too...baking soda is more cost effective).
Sprinkle lemon juice (great way to use bottled lemon juice that is past expiration date) over the baking soda.
Soak the pan overnight.
Scrape the yucky residue from the pan with the back of a non-metal spatula such as silicone or rubber.
Rinse with hot water and wash with dish detergent.
If you have anything leftover in the pan that bugs you, just follow up with a steel wool soap pad.
Rinse with hot water and dry.

Wasn't that easy...now, pat yourself on the back and Enjoy your shiny, clean pan!

To-Die-For Strawberry Hand Pies with Homemade Crust (or Not)

2020-06-30T16:52:00.000-04:00

My daughter is a fearless baker! I'm always telling her...oh no, don't try that...it's too hard, or too much trouble! It seems the more I insist the recipe is too stressful, the more determined she is to make it!

Recently, she decided she wanted to try her hand at hand pies (get it...try her hand at hand pies? Oh, never mind...I can get kinda corny!) She chose strawberry, as it is one of her favorite flavors.

Her husband loves pies, and she has been getting into making her own crusts...and they are wonderful! So, she was set on making the crust for these strawberry hand pies from scratch. I tried to discourage her from making a homemade crust, so the recipe would be easier. But do you think she listened to me...of course not!

Well, naturally, the pies were to-die-for fabulous!

Wouldn't You Just Love to...

Bite Right into One of These?

For this delectable recipe, see Strawberry Hand Pies from Michael at Inspired by Charm. My daughter added a little lemon zest to the filling.

Perfect for a picnic, snack or dessert, Enjoy these scrumptious strawberry hand pies by themselves or with a good premium vanilla ice cream!

(Psst, if you are in a pinch, or just lazy like me, you can use a good refrigerated, pre-rolled store-bought pie crust...just don't tell my daughter I said that!)

Big Fat Chocolate-Coated Oatmeal Sandwich Cookies with Chocolate Filling ~ Super Easy and Super Scrumptious!

2020-05-30T19:29:00.000-04:00

It seems I always crave a bit more chocolate when I have a chocolate-dipped cookie or a chocolate-filled sandwich cookie. So, I decided that I wanted both...chocolate filled and chocolate dipped! Oatmeal cookies were my cookie of choice, since they are one of my favorite cookies; and, oh man, was that a great choice! You get this nice crunch along with that satisfying chocolate coating and filling...bingo, perfect and ever so easy!

What A Whopper of....

Total Scrumptiousness!

About 6-8 Large Sandwich Cookies

Ingredients

2 c. semi-sweet chocolate chips
16 oatmeal cookies (about 2 1/2" round each) (store-bought or homemade...I used crispy store-bought)
Nonpareils and/or chocolate jimmies (optional)

Directions

Line a cookie sheet with wax or parchment paper.
Melt the chocolate baking chips: I prefer melting the chocolate in a double boiler over very low heat and (especially during cold weather) holding for dipping off the stove over a bowl or pan of just warm water. (It's critical to avoid getting any water or steam whatsoever in the chocolate.) However, you can melt the chocolate in the microwave, if you prefer, per package directions. Click here for a good tutorial from King Arthur Flour for melting, tempering and holding chocolate for dipping.
Spread about 1-2 TB of the melted chocolate on the flat side of a cookie and place another cookie (flat side down) on top of it.
With one hand, using tongs, dip the whole cookie into the melted chocolate and with the other hand spread (I prefer using a plastic knife) the chocolate over the cookie sandwich. Place onto the lined cookie sheet.
Repeat this process using the rest of the cookies. Sprinkle each cookie with nonpareils or chocolate jimmies (optional).
Freeze the pan of cookies to set for about 15 minutes.
Bring to room temperature and serve.

They'll Love Every...

Chocolaty, Crunchy Bite!

Slip each scrumptious cookie into a clear cellophane bag for an impressive little surprise or gift for someone special and Enjoy their utter delight!

Heavenly Date-Nut Bread ~ Reminiscent Recipes

2020-04-28T15:51:00.000-04:00

My mother would always serve date-nut bread on Thanksgiving with homemade whipped cream cheese...how I looked forward to that every year! This heavenly date-nut bread is so reminiscent of her wonderful Thanksgiving meals.

With every bite, I am overwhelmed with delicious comfort...something we can all use during these challenging times. So why wait for Thanksgiving...

I Close My Eyes, Take A Bite, and...

Warm, Fuzzy Scrumptiousness Just Bathes Over Me

As adapted from Mollie's recipe at Frugal Hausfrau for Pat Nixon's Date Nut Bread

Makes two each 8" x 4" loaves of bread

Ingredients

1 lb. packaged dates (I used CA Deglet Noor Pitted Dates) cut* into about 1/4" pieces
1 1/2 c. boiling water
2 tsp. baking soda
1/2 c. (1 stick) room-temperature butter
1 3/4 c. sugar
1 large room-temperature egg
2 3/4 c. all-purpose flour
1 c. medium-chopped pecans or walnuts (I used pecans)
1 tsp. pure vanilla extract
Non-stick baking spray

Directions

Spray very well (because some dates will cause the bread to stick to the pan if you don't) two 8" x 4" loaf pans with the non-stick baking spray.
Put the cut-up dates into a small bowl and set aside.
Add the baking soda to the boiling water and pour over the dates. Set aside. (You will use both the dates AND the water they soak in!)
Preheat the oven to 350º.
Cream the butter and sugar together with an electric mixer and mix in the egg.
Strain the water from the dates INTO the batter and set the dates aside. Add the flour and beat well. Mix in the vanilla, then stir in the dates and nuts.
Distribute the batter equally between the two sprayed pans and bake for about 1 hour or until a toothpick inserted into the center comes out clean (mine was done in 1 hour).

*Tips

I used kitchen shears to cut the dates.
My favorite way to enjoy this heart-warming bread is toasted with cream cheese.
Freezes well...wrap in plastic wrap, then foil. Thaw overnight in the fridge.

No Bother To Freeze That Second Loaf...

Just Give It To Me!

Especially good for breakfast or brunch, you and yours will love this marvelous date-nut bread any time of the day...so, if you have leftover packaged dates, as I did recently, I couldn't think of a better way to enjoy them!

Easy Homemade Sweet Creamer

2020-03-31T20:54:00.000-04:00

Better than the store-bought flavored creamers and more economical too, you'll really love this simple sweet creamer in your coffee, hot tea or hot chocolate.

You know how I've said that accidents sometimes lead to the best things, and that is exactly what happened when I made this sweet creamer! You see, I thought I was making whipped cream when I realized that cream was just not whipping at all. I checked the carton; and sure enough, it was just half and half. Oh well, I said..."guess I'll just use it in my coffee."

Now, this is my very favorite sweet creamer!

My Coffee...

Just Wouldn't Be The Same Without It!

Ingredients

3 c. half and half
1/2 c. powdered sugar
1 tsp. pure vanilla extract

Directions

Beat the ingredients together until well combined and store in a glass jar in the refrigerator...use by the date on the half and half carton.

This will be your favorite sweet creamer too; and it's so easy, you'll wonder why you ever bought that artificial stuff! Enjoy!

Easy and Delectable Butternut Squash Soup with Roasted Kale and Sweet Potatoes

2020-02-29T19:49:00.001-05:00

When you need to throw something together for an easy lunch or dinner, you're gonna love this amazingly flavorful butternut squash soup with roasted sweet potato cubes and kale chips...it's sooo good and satisfying!

For a heartier soup, you could add cooked, crumbled chicken or turkey sausage.

This Is So Flavorful and Sooo Good...

I'll Have Another Bowl, Please!

Approx. 1-2 servings

Ingredients

1 medium, approx. 1/2 lb., sweet potato, cleaned, peeled and cut into about 1/2" cubes or pieces (about 1 c. cooked)
Approx. 2 c. fresh, cleaned kale leaves, cut or torn into about 1" pieces
Approx. 1/2 c., as needed, extra virgin olive oil
Sea salt to taste
1 ea. 18.5 oz can butternut squash soup (I used Progresso)
Freshly ground black pepper, to taste
Non-stick cooking spray for pans

Directions

Preheat Oven to 400º.
Line 2 shallow sheet pans with sides with foil and spray with the non-stick cooking spray.
Scatter the prepared sweet potatoes in one layer on one of the prepared pans. Drizzle with the olive oil and sprinkle with the salt and pepper to taste. Stir to coat the potato pieces well and roast for about 20-24 minutes, or until easily pierced with a fork. Remove from the oven and set aside.
While the potatoes roast, prepare the kale: Scatter the pieces of kale in one layer onto the other prepared sheet pan. Drizzle with the olive oil and sprinkle with the salt and pepper to taste. Stir to coat the kale pieces well and place in the oven along with the sweet potato pieces about 5 minutes before the potatoes are done and roast about 3 minutes or until the kale pieces are crisp and a little brown...WATCH closely, as they will roast quickly! Remove from the oven and set aside.
Pour the soup into a 2 to 2 1/2 qt. sauce pan and add freshly ground black pepper to taste. Heat on hi simmer until hot (a couple of minutes), then add the sweet potato cubes and kale chips (room temperature or hot) and heat about another 2 minutes all the way through.

So, when you're short on time to prepare a good meal, or just when you're craving it, you'll really enjoy this marvelous soup as a gratifying lunch or light dinner with or without a salad or sandwich.

Amazingly Flavorful and Easy Spanish Rice

2020-01-31T15:48:00.000-05:00

My daughter found this fantastic recipe recently and asked me to make it for dinner. I fell in love with how super easy, moist and incredibly flavorful it is, and proclaimed "I gotta post this!"

One of my adaptations is toasting the spices a little along with the rice before adding the liquids, making this fabulous rice even more flavorsome! It's a real family pleaser and would go well with so many entrees. We enjoyed it that night with fajitas.

It's Sooo Good...

May I Have Some More, Please!

As adapted from the recipe for Easy Mexican Rice by seededatthetable.com

Serves approx. 4-6

Ingredients

2 TB vegetable or canola oil
1 c. uncooked premium long-grain white rice
1 tsp. chili powder
1 tsp. garlic salt
1/2 tsp. ground cumin
1 1/2 c. chicken stock or broth
8 oz. can premium tomato sauce (I like Hunts)

Directions

Heat the oil in an approx. 2 to 2 1/2 qt. saucepan over medium-low heat. Add the rice and cook for about 1 min., then add the seasoning and cook about l more min., stirring often throughout this process.
Add the chicken stock or broth and tomato sauce and bring to a rapid boil over medium-high heat.
Cover with a lid and turn the heat to simmer-low, then cook for 25 min. (Do not remove the lid while cooking.)
Remove the lid and let stand 2-3 min., then fluff with a fork.

You'll find this amazingly flavorful and easy Spanish rice so delicious, you might just want to make a light meal out of it (well, maybe with a vegetable or salad :)...Enjoy!

Fried Chicken Salad, Salad

2019-12-31T21:12:00.001-05:00

Bought too much fried chicken and don't know what to do with it? You're gonna love this fantastic, easy fried chicken salad, salad...in fact, my daughter said she ate tons of this scrumptious salad when I made it! So, you'll probably want to buy some fried chicken just to make it...it's that great!

Hey, Don't Throw That Fried Chicken Out...

When You Can Make This Delectable Salad!

Serves approx. 4-6

Ingredients

4 medium-large fried (crispy best) chicken breasts or the equivalent amount of thighs*
1 c. toasted walnuts, pecans or almonds (I used slivered almonds)*
approx. 2 c. cleaned, stems removed, grapes (if small, leave whole; if large, cut in half)
approx. 2 c. cleaned and cored apples, cut into chunks with the skin left on (I used Fuji...use your favorite)
approx. 3 c. cleaned and hulled strawberries, cut lengthwise into quarters
approx. 1 c. mayonnaise (I used low-fat with olive oil)
table salt to taste (doesn't need much, as the chicken will be already seasoned)

Directions

*Discard the majority of the skin, saving some bits, and cut the fried chicken into about 1/2" chunks. (About 4-5 c. total chunks of chicken and bits of skin.)
Gently toss all ingredients together, coating the chicken and fruit well with the mayonnaise and salt. Refrigerate (ideally at least a couple of hours) before serve. Will keep well about 3 days in the refrigerator.
Serve cold on a bed of lettuce with or without your favorite cracker.

*Tips

Chunks of fresh pineapple would be amazing in this salad.
My current favorite way to toast nuts is in the toaster oven: Line the broiler pan to the toaster oven with foil. Scatter the nuts in one layer on top of the foil. Place on the lower rack of the toaster oven and bake at 400º for a couple of minutes, stirring occasionally. Watch closely...do not leave unattended, as the nuts will toast very quickly!

The next time you buy fried chicken; you'll actually be looking forward to the leftovers, so you can enjoy this delightful salad!

Savory, Buttery and Crunchy Everything Bagel Seasoned Croutons

2019-11-27T19:09:00.000-05:00

When I recently developed my recipe for Quick and Easy Cinnamon Rolls, I knew I couldn't waste the crusts from the bread I used; and, as I always do with leftover crusts from bread, I made croutons...but, this time, with a special twist!

These savory, buttery and crunchy croutons are ideal for your holiday salad, soup or casserole toppings, or in your stuffing. They make such a great snack, it's difficult not to eat them all before using in your recipes!

Hey, Save Some...

For My Thanksgiving Dish!

Approx. 2 cups croutons

Ingredients

2 cups of bread cubes cut into about 1/2" pieces from about 12 slices of bread (I used a hearty butter bread)
approx. 2 to 4 TB avocado oil
Everything bagel seasoning
1/4 c. melted salted butter
Approx. 2 tsp. fine grain pink salt*

Directions

Preheat the oven to 250º-300º.
Spread the bread cubes onto a foil-lined baking sheet and drizzle with the avocado oil.
Sprinkle liberally with the everything bagel seasoning.
Toast the cubes about 20-30 minutes, stirring occasionally, or until golden brown...then drizzle with the melted butter and stir.
Sprinkle the cubes with about 2 tsp.,* or to taste, of the fine grain pink salt and stir again.
Store in an air-tight tin can.

Enjoy as a warm or room temperature snack, or as a salad, soup or casserole topping...even in your stuffing!

Quick and Easy Cinnamon Rolls with Cream Cheese Glaze and Toasted Chopped Nuts ~ How to Use Trader Joe's Cinnamon Bun Spread

2019-10-31T23:52:00.000-04:00

They are rolled, they have a gooey cinnamon filling and a cream cheese drizzle sprinkled with a bonus of toasted chopped nuts; yeah, I'm gonna call these delectable rolls...cinnamon rolls!

For those times you're craving cinnamon rolls, but want quick and easy without the high calorie count...

This Is How I Roll...

Cinnamon Rolls Couldn't Get Any Easier!

Approx. 10 servings

Ingredients
The Rolls

10 Slices of a thick, premium white bread (I used a butter bread), crusts trimmed*
Approx. 1/2 c. plus 2 TB Trader Joe's Cinnamon Bun Spread

The Glaze

1/2 c. powdered Sugar
1/2 oz. cream cheese
1/2 TB corn syrup
1/4 c. milk, divided*
1/4 Tsp. pure vanilla extract

The Garnish

Approx. 1/3 c. finely chopped, toasted walnuts or pecans*

*Tips

See my Chocolate Bliss Bites for my current favorite way to toast nuts.
Save the bread crusts for croutons...I have a scrumptious recipe coming up for them!
As this cinnamon bun spread is so sweet, I feel it is best used on something plain...that's why I developed the cinnamon rolls recipe using plain white bread.

Directions
The Rolls

Using a rolling pin, flatten each slice of bread on a cutting board.
Spread each slice with 1 TB of the cinnamon bun spread.
Tightly, but carefully, roll each slice of the bread and set aside, seam down, on a plate, grid or parchment paper. (For a dramatic presentation, use the plate you plan on serving the rolls so the glaze can pool onto the plate as you drizzle it.)
Leave the rolls whole or carefully slice into about 1/2" slices with a sharp knife and serve flat side up on a plate.

The Glaze

In a small bowl, whisk 2 TB of the milk with the corn syrup, vanilla and cream cheese.
Add the powdered sugar along with the rest of the milk and gently whisk to combine. Then vigorously whisk until smooth.

The Garnish

Sprinkle with the chopped walnuts or pecans

A wonderful project to do with the kids, enjoy these delightful rolls as a fab party finger dessert, or just for breakfast or a snack!