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I spend a lot of time in the kitchen cooking, baking and cleaning. Most the time I feel like I am reenacting an episode of "I Love Lucy." So, I decided to start blogging about all my mishaps and share some good recipes along the way.

06 September 2014

Chili Verde with Pork


8- thin cut pork chops (dice into cubes)
1 14 oz. can diced tomatoes chipotles chilies
1 teaspoon beef bouillon or 1 cube of beef bouillon
1 teaspoon salt
1 teaspoon garlic salt
1 teaspoon pepper
1 16 oz, jar of chili verde
1/2 small red chili pepper diced
1/2 teaspoon cumin
1/4 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon dried parsley
1 teaspoon red chili powder
1 tablespoon bacon fat ( I always save the bacon fat after I cook bacon and keep it in the refrigerator)


  1.  Cut pork into 1/3-inch cubes; season cubes with salt, pepper and garlic powder.
  2.  In a large, heavy pan with lid, brown the cubes in oil.
  3.  Add the can of stewed tomatoes, chili verde, beef bouillon, bacon fat and 1/2 red  
  4.  chili pepper and sauté for about 5 minutes.
  5. Add the remaining ingredients, cover, and simmer for at least 90 minutes, stirring frequently;   add more water (or broth or beer) during cooking if necessary to achieve desired sauce texture
  6.   Makes 4 to 6 servings.

21 August 2014

Caramel Apple Bars

I was just visiting one of my favorite blogs when I stumbled across this recipe.  It has all my favorite ingredients so you know I have to try this soon!
  • 1 box cake mix (I used Pillsbury Caramel Apple mix)
  • 1 stick butter, softened
  • 2 1/2 c. apples, chopped
  • 1 c. walnuts, choped
  • 1/2 c. shredded coconut
  • 12 Kraft caramels, cut in half
  • 1 can sweetened condensed milk
  • 18 additional caramels for caramel drizzle
  1. Mix dry cake mix and softened butter in a medium mixing bowl. Press into the bottom of a greased 9×13 inch pan.
  2. Top with chopped apples, walnuts, coconut, caramels, and sweetened condensed milk.
  3. Bake at 350 degrees for 35-45 minutes, until dark golden brown.
  4. Cool bars, then cut into squares.
  5. Melt 18 caramels and 1 Tbsp. water in a small saucepan over low heat, stirring constantly.
  6. Drizzle over cut bars, still in pan.

17 August 2014

Red Chili Chicken

Red Chili Sauce  This gal cooks
  • 1 1/2lb chicken, diced
  • 2 tbsp peanut oil
  • salt and pepper for seasoning the chicken
  • 1 C Ketchup
  • 2 tsp sesame oil
  • 2 tbsp chili garlic sauce
  • 3 clove garlic, minced
  • 1/2 C powdered sugar
  • 1/4 C green onion, sliced


1. Cut the chicken into bite size pieces. Season with salt and pepper. Saute in peanut oil in a large skillet over medium high heat for 10-15 minutes or until the chicken reaches 165 degrees.

2. In a mixing bowl, mix together the ketchup, sesame oil, chili garlic sauce, garlic, powdered sugar and green onion.

3. Toss the chicken with the sauce and serve over rice. It goes great with the vegetable "fried" rice that I made.

Shepherd's Pie


1 pound hamburger
1 teaspoon garlic powder
1/3 cup diced onions optional
1 can of corn
2 cups mashed potatoes (my son prefers instant mash potatoes)
1/2 cup cheddar cheese
1/2 teaspoon paprika
salt and pepper
Heat oven to 325
Step 1.  Pour 1 can of corn in a 9x13 glass casserole dish
Step 2. Cook the hamburger, season with the garlic salt, salt and pepper.  Add 1/3 cup diced onions while you cooking the hamburger.  That way they get cooked.  Pour the cooked hamburger on top of the corn.
Step 3. Make your mashed potatoes.  You will need enough to cover the corn/hamburger, I usually use 2 Cups.  You can use more than that if you love mash potaoes.  sprinkle the paprika on top of the mash potatoes.  Top with the cheddar cheese and bake for about a half hour on 325. 

16 August 2014

Awesome Blueberry Muffins

Click here for original recipe
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 eggs
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Grease muffin cups or line with muffin liners.
  3. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
  4. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
  5. Mix this with flour mixture.
  6. Fold in blueberries.
  7. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  8. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.
  9. Mix with fork, and sprinkle over muffins before baking.
  10. Bake for 20 to 25 minutes in the preheated oven, or until done.

Almond Joy Bars ~ Glorious Treats

I love coconut so when I saw this recipe on Glorious Treats blog, I put it in my MUST TRY category.


1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup light brown sugar
1/2 teaspoon salt
1 1/2 cups flour
1-14 oz can sweetened condensed milk
1-14 oz bag sweetened, shreded coconut
1 teaspoon vanilla extract
1 1/2 cups sliced almonds
8 oz bittersweet or semi-sweet chocolate


Toast the almonds by spreading them in a thin layer on a baking sheet and baking at 375*F for 5-7 minutes. Keep a close eye on them, so they don't over bake. They should be a light golden brown.
Line a 9"x13" baking pan with foil that hangs over the edge (for easy removal). Spray the foil with a light layer of cooking spray.
Make the crust-
With a mixer, or food processor, blend the butter and sugar until smooth and fully combined. Add flour and salt, and blend lightly until almost incorporated. Add 1 cup of cooled, toasted almonds, and blend until just combined.
Press crust into the bottom of the prepared pan.
Bake 5-6 minutes in a pre-heated oven at 350*F.
Make the coconut filling-
In a bowl, mix the sweetened condensed milk, coconut and vanilla. Spoon the mixture onto the crust, spreading gently, so you don't distrub the crust.
Bake for 20-25 minutes, until the coconut is a nice golden brown.
Melt the chocolate in the top of a double boiler, or in the microwave. If using a microwave, use short intervals of 30 seconds or so, stiring between intervals, and removing from microwave when the chocolate is almost, but not fully melted. Stir until fully melted.
Spread the melted chocolate over the baked coconut bars.
Sprinkle the remaining 1/2 cup toasted almonds on top chocolate.
Place coconut bars in the refrigerator for about 1 hour, until chocolate has hardened.
When fully chilled, remove entire dessert from the pan by pulling up on the foil liner. Slice into bars, using a sharp knife, cleaning the knife (with warm water) between cuts if you want nice, sharp bars.
Bars may be served at room temperature, or directly from the fridge. Store remaining bars in the refrigerator, wrapped well. Can be made 2-3 days in advance.
Based on a recipe from Just a Pinch  I got recipe from Glorious TreatsPhotobucket

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