Saturday, April 8, 2017

Salsa Verde Chicken Tacos

4 lbs chicken breasts
1 tsp garlic powder
2 cups salsa verde
1 tsp cumin
8 oz cream cheese
corn tortillas or taco shells

  • Throw everything into crockpot and cook on low for 6-8 hrs.
  • shred chicken and stir everything together.


2 slabs of baby back or pork back ribs 
Dry rub (I use Rib Rub Championship Recipe from Delight, Arkansas. Got it at Walmart in spice section)

  • Put a double layer of foil on counter. Put rub on both sides. Wrap each rack in double foil.
  • Put on baking sheet with sides.
  • Bake at 255 degrees for 3 1/2 to 4 hours.

Korean Beef

1 lb lean ground beef
1/2 c brown sugar
1/4 c soy sauce
1 Tbsp sesame oil
3 cloves garlic, minced
1/2 tsp fresh ginger, minced
1/2 tsp crushed red peppers
1 bunch green onions

  • Heat a large skillet over medium heat and brown the meat with garlic and sesame oil. 
  • Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers.
  • Simmer for a few minutes to blend the flavors. 
  • Serve over rice and top with green onions.

Monday, January 9, 2017

Sugar Cookies with Buttercream Frosting

         cup butter/margarine, softened
1 ½      cups sugar
         large eggs
1 tsp.    almond extract
         cups all-purpose flour
1 tsp.    baking soda

beat butter at medium speed with mixer until creamy; gradually add sugar, beating well; add eggs and almond extract, beating well; combine flour and soda; add to creamed mixture, mixing well; roll to ¼ inch thickness on a floured surface; cut with cookie cutter and place on lightly greased cookie sheets; bake at 375 for 10 to 12 minutes

Buttercream Frosting

1/3       cup butter, softened
         cup sifted powered sugar
2 Tbs.  milk
1/2 tsp. almond extract

Monday, December 26, 2016


1.5 tsp butter
3/4 c butter
1 can Eagle Brand milk
3 Tbsp milk
12 oz semi-sweet chocolate chips
11.5 oz milk chocolate chips
10 oz peanut butter chips
1 pkg butterscotch chips
7 oz Marshmallow Creme
1/2 tsp almond extract
1/2 tsp vanilla extract
1/2 tsp cherry extract
1 c chopped pecans or walnuts

  • Line 9x13 pan with foil. Rub butter all over.
  • In large pot melt remaining butter over low heat.
  • Add next 5 ingredients.
  • Cook, stir constantly until smooth.
  • Remove from heat and add butterscotch chips, marshmallow creme and extracts.
  • Stir in nuts.
  • Spread in pan. 
  • Refrigerate until set. 

Sunday, December 4, 2016

Cuban Black Beans

  • 1 16oz package dry black beans
  • 1 tsp. dry oregano
  • 2 cloves minced garlic
  • 1 tbsp. salt
  • 2 tbsp. Olive Oil
  • ½ cup chopped Bell pepper
  • ½ cup diced onion
  • 1 tomato
Place dry black beans in a large pot of water on the stove. Allow to soak overnight.

Drain and rinse beans. Place beans in crock-pot. Add about 4 cups of water, just enough to cover.

In a small skillet, heat olive oil over medium heat. Add Bell pepper, onion, and garlic. Saute until onion is translucent. Add to beans in pot.

Take a whole tomato and cut it into quarters and place it in the crock pot with the beans.

Add your seasonings; Oregano, Salt, and a dash of pepper. Place lid on beans and leave in a crock-pot on low for 8-10 hours. Just as delicious!

Pecan Pie

1 cup granulated sugar
3 tablespoons brown sugar
1/2 teaspoons salt
1 cup corn syrup (light or dark)
1/3 cup melted salted butter
1 teaspoon vanilla
3 whole eggs beaten
1 cup (heaping) chopped pecans

Mix the granulated sugar, brown sugar, salt, corn syrup, butter, vanilla and eggs together in a bowl.

Preheat the oven to 350 degrees F. Roll out one dough half on a lightly floured surface to fit your pie pan. Pour the pecans in the bottom of the unbaked pie shell. Pour the syrup mixture over the top. Cover the top and crust lightly/gently with foil.

Bake the pie for 30 minutes. Remove the foil, and then continue baking for 20 minutes, being careful not to burn the crust or pecans. The pie should not be overly jiggly when you remove it from the oven (though it will jiggle a bit). If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes, sometimes it takes 75!

Allow to cool for several hours or overnight.