Thanks for coming to my kitchen!

Most of my chef training came from the training my family has given me as I have learned to cook for some picky eaters and a couple of bottomless pits! It has been a fun journey and I want to share my experiences with you.
My daughter and I own a catering business and have cooked so many delicious things for our clients. Here I am sharing some of our best loved foods - at home and at catering events.
I like to keep things simple, using everyday food but I am a BIG fan of spice! I love hot and spicy stuff!
(Which is why I stay married to my wonderful hubby! LOL)
Try my recipes and let me know how it turns out!
And if you have a moment, check out our catering site to see what we do.
You will find us at:
Happy Cooking!

Friday, February 24, 2017

Lemon Blueberry Muffins

These are so yummy with their lemony-sugary tops and real blueberries! They don't last long around here.

Preheat oven to 375 degrees and spray muffin tins with cooking spray.

2 cups flour
1/2 cup sugar
1 Tbsp baking powder
1/2 tsp salt

Set aside.

In another bowl mix:
1 egg
1 cup milk
1/2 cup softened butter or shortening

Add in:
zest of one lemon

Pour liquid mixture into dry mixture and mix until just combined.
Add in:

1 cup frozen blueberries

Folding in the berries until just mixed.

Pour mix into muffin pan and bake for 20-25 min.


In a bowl, mix:
1/4 cup butter, melted
1/2 Tablespoon lemon juice (from lemon you tested or bottled)

In another bowl:
1/2 cup sugar

When muffins are done, dip the tops in the lemon/butter bowl then in the sugar bowl.
Serve warm.

Thursday, February 23, 2017

Honey Muffins

These honey flavored muffins are really delicious! Especially right out of the oven ... mmmm!


2 cups all-purpose flour
1/2 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1 egg
1 cup milk
1/4 cup butter, melted
1/4 cup honey

Preheat oven to 400 degrees F. Grease or line standard muffin cups with paper liners.
Combine flour, sugar, baking powder and salt in a large bowl.
Combine egg, milk, butter and honey in a small bowl.
Stir wet ingredients into dry ingredients just until moistened.
Fill prepared muffin cups 3/4ths full with batter.
Bake 15-18 minutes or until a toothpick inserted near center comes out clean.
Remove from pan to a wire rack. Serve warm.

Tuesday, April 8, 2014

No-Knead Honey Whole Wheat Bread

I picked up this recipe over at and tried it out this morning. It's actually really good and really easy! I am not a great bread maker - it seems I always mess something up. But this is right up my alley and I hope to make it a "usual" around our house.

You only have to let it raise once, then you put it in the oven. SO simple that I was really skeptical and thought it would not come out. Well, it did!

Here's the proof! And it tasted good, too. I think I will definitely use this recipe a lot...

No-Knead Honey Whole Wheat Bread

2 heaping Tbls yeast
4 cups warm water
3/4 cup honey
1 can evaporated milk
1 heaping Tbls salt
2 beaten eggs
10 cups whole wheat flour (may substitute white flour up to 5 cups)

In a small bowl, pour water. Add yeast then add honey. Let sit for 5 minutes.
In a large mixing bowl, combine evaporated milk, salt and eggs. Add yeast mixture and beat with an electric mixer for a minute or two.
One cup at a time, add flour. Let rise until double, about 20 minutes.
Spoon into 3 greased loaf pans. Dough will be consistency of banana bread.
Bake in a pre-heated 350 degree oven for 35-40 minutes.

Monday, April 7, 2014

Avocado Taco

Avocado Taco

I'm not sure if this was actually a "thing" before I "invented" it, but I came up with the idea myself, so I like to think it is my original recipe (although I'm sure I'm not the first - just don't tell me any different, okay?)

Now that I am going meatless, I have discovered that the next best thing to bacon is avocado. It's like the vegetarian's bacon. What can't you do with it?

So I made up this sandwich/taco so I could eat something almost as good as a real taco. And it is pretty tasty, too.


Avocado Taco

1 8" flour tortilla (I get southwest flavored ones from the local grocer!)
1/3 to 1/2 avocado, smashed
salt, garlic salt or seasoning salt to taste
2 iceberg or romaine lettuce leaves
Sprouts (I used a spicy mix of radish, broccoli and alfalfa, homegrown)
1 Tbl Pink Vinaigrette dressing (recipe on here)

Spread the avocado across half the tortilla. Place the vegetables and pour a little dressing.
You can add a little cilantro, if you like, or some salsa. Dress it up however you want!
You can also add tomato, cucumber, zucchini, olives, corn, onions or jalapeƱos. Your imagination and taste buds can really go wild!

Thursday, March 27, 2014

Egg Substitutes

Use these substitutes for eggs when you don't have any in the house or for those special vegetarians in your life.

For cakes, use #1-7.
For cookies, use #8 or 9.
For muffins, use #1, 3 or 10.

For each egg, sub:
1: 1/3 cup applesauce
2: 1/4 cup applesauce + 1 tsp baking powder
3: 1/2 pureed banana (1/4 cup)
4: 3 Tbl pureed fruit
5: 1 Tbl gelatin + 3 Tbl warm water
6: 1 Tbl white vinegar + 1 Tbl warm water
7: 2 heaped Tbl potato starch
8: 1 Tbl corn starch +2 Tbl water
9: 1/4 cup vegetable oil
10: 1/3 cup cooked pumpkin

Mixes you can also use:
2 Tbl flour + 1/2 tsp oil + 1/2 tsp baking powder + 2 Tbl liquid (water, juice, milk, etc)
2 Tbl water + 1 Tbl oil + 1/2 tsp baking powder.

Brown Sugar Muffins

These are a family favorite! Usually I make them plain but sometimes, just to be fancy, I put oats on top and drizzle the baked muffins with maple syrup.
When my husband and I started a vegetarian diet, I tried these with a couple changes to remove the dairy in them. They tasted just the same!
I also add 1/2 cup of white bean puree to make them healthier and give a "sneaky" bit of protein and vitamins to these treats!

Brown Sugar Muffins (substitutions in parentheses)

1/2 cup shortening
1 cup packed brown sugar
1 egg   (1/3 cup applesauce)
1 1/2 cup all-purpose flour (may use wheat flour or gluten-free substitute)
3/4 cup ground oats
1 tsp baking soda
1/2 tsp salt
1 cup milk  (1 cup rice or almond milk)
2 tsp vanilla

Cream together shortening, brown sugar, and egg. (May also add 1/2 cup white bean puree to make it healthier.)
In a separate bowl, sift together flour, oats, baking soda, and salt. Add to creamed mixture.
Add milk and vanilla, stirring until mixed well.
Pour into greased muffin tins. (You can use papers, but this will peel off a lot of the muffin when you take off the paper.)
Bake at 400°F for 18 to 20 minutes. High altitude, about 22 to 24 minutes.
Makes about 12 regular size muffins, 6 large.

Pink Vinaigrette

I love this recipe! Tangy and sweet, it's great on spinach with fresh mozzarella cheese, mandarin oranges or fresh strawberry slices, slivered almonds, bacon bits and red onion slivers.

Pink Vinaigrette
1/2 cup red wine vinegar
1 cup sugar
1/2 tsp salt and pepper
1/2 red onion
2 tsp mustard
1 cup olive oil

Mix all ingredients except oil in a blender.
Add oil and blend until smooth.