Breakfast Apple Bran Loaf/Muffins

July 26, 2016 by

apple bran muffin


2 eggs

1 scant cup buttermilk (or 1 scant cup whole or 2% milk + 1 T vinegar)

1 large apple, grated (about one cup)

1/2 cup melted butter

1 teaspoon vanilla extract

1 1/3 cup plain, bran cereal

1 cup all purpose flour

1/2 cup oat bran or coarsely pulsed oats, plus more for topping

1/2 cup granulated sugar

1/3 cup brown sugar, plus more for topping

1/2 cup chopped pecans

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

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Apple Pie Bread Pudding

July 16, 2016 by

I found this recipe on one of the FB recipe pages and it looks fabulous.  I have not made it as of yet but I will very soon.  It would be so delicious with our homemade ice cream.  YUMMY!



6 slices bread (I would use Texas Toast bread)
3 eggs
½ cup milk
1 teaspoon vanilla extract
1 tablespoon cinnamon
3 granny smith apples, peeled and chopped
1 cup brown sugar
3 tablespoons cornstarch
Vanilla ice cream
Caramel sauce (The recipe does not come with directions on how to make this but you could use any caramel sauce in the grocery store where the ice cream toppings are kept)

Preheat oven to 350°F/175°C.
Slice the bread into ½ inch cubes.
In a large bowl, combine the eggs, milk, vanilla, and cinnamon, stirring until smooth.
Add the bread and stir until the bread cubes have evenly absorbed the milk mixture.
Spread the bread evenly in a 9-inch round baking pan.
In a large bowl, combine the apples, brown sugar, and cornstarch, mixing until evenly combined.
Spread the apples evenly on top of the bread.
Bake for 40 minutes, until edges are brown.
Cool, slice, then serve with vanilla ice cream and caramel sauce!

Paleo Baked Eggs in Avocado

July 16, 2016 by

This recipe comes from Joy in Texas.  You could have this dish for any kind of meal that you wanted. The great thing about it, is it’s easy to make and easy on the pocket book if you are on a budget.  She has added some notes at the bottom.



2 small eggs
1 avocado, halved and pitted
2 slices cooked bacon, crumbled
2 teaspoons chopped fresh chives, or to taste
1 pinch dried parsley, or to taste
1 pinch sea salt and ground black pepper to taste


Preheat oven to 425 degrees F (220 degrees C).
Crack the eggs into a bowl, being careful to keep the yolks intact.
Arrange avocado halves in a baking dish, resting them along the edge so avocado won’t tip over. Gently spoon 1 egg yolk into the avocado hole. Continue spooning egg white into the hole until full. Repeat with remaining egg yolk, egg white, and avocado. Season each filled avocado with chives, parsley, sea salt, and pepper.
Gently place baking dish in the preheated oven and bake until eggs are cooked, about 15 minutes. Sprinkle bacon over avocado.

Joy added cheese and salsa to the recipe.  Also, please note that the putting the egg in the bowl and spooning the egg white into the avocado is important because there will be too much egg white.

Maple Bourbon Smoked Ham

July 13, 2016 by

This recipe is courtesy of my friend John M, aka ‘Yankee’. Please note that it is for use with a Big Green Egg ceramic grill. Adjust cooking times and temps according to your smoker.


10-12 pound cooked, ready to eat ham (bone-in butt or shank section)
1/2-1 cup maple syrup
cherry and apple chunks
maple-bourbon paste (recipe follows)

Maple-Bourbon Paste:
2 Tbsp pure maple syrup
2 Tbsp freshly ground black pepper
2 Tbsp dijon or honey-dijon Mustard
1 Tbsp bourbon
1 Tbsp vegetable oil
1 Tbls. paprika
1 Tbsp onion powder
2 tsp. coarse salt; either kosher or sea salt

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Muffin Pan Frittatas

July 13, 2016 by



Cooking spray

1 tablespoon olive oil

1 cup chopped fresh mushrooms

1/4 cup chopped bell pepper (color of your choice)

2 tablespoons chopped onion

a few sprigs chopped cilantro

6 eggs

1/2 cup milk

1.4 teaspoon salt

1/8 teaspoon ground black pepper

1 cup shredded Cheddar cheese (I used Tillamook 4 cheese Mexican style)

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Grilled Chicken Skewers

July 8, 2016 by

Grilled Chicken Skewers


1/2 cup extra-virgin olive oil

2 tablespoons minced shallots

3 garlic cloves, finely minced or pressed with garlic press

2 tablespoons chopped fresh rosemary

Minced zest and juice of one lime or lemon

3 tablespoons sweet paprika

1 1/2 teaspoons kosher salt, plus more for seasoning the chicken

1 tablespoon black peppercorns, finely ground

1/4 teaspoon cayenne

Combine all above ingredients in a ziplock bag 

2 pounds boneless, skinless chicken breasts, each cut lengthwise into 3 equal pieces

Add to marinade, seal the bag, squeezing out the air and massage to thoroughly coat the chicken.  Marinate in the refrigerator for at least 6 but no more than 24 hours.

Canola oil for the grill or grill pan

2 limes cut into wedges for serving

6 to 12 metal or bamboo skewers

If using bamboo skewers, soak them in water for 40 minutes.

If grilling outside, prepare a high heat grill.

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Garlicky Shrimp

June 27, 2016 by

Once again, another recipe that Mark found.  This recipe originally had a filet mignon steak with the recipe, but we just used our own steak and used the recipe for the shrimp. We prefer ribeye. Plus, the filet mignon is a little expensive for our blood. The shrimp tasted great and Mark cooked it to perfection.  There are a some notes at the bottom for suggestions.

The original recipe is Filet Mignon Steaks with Garlicky Shrimp


  • Extra-virgin olive oil
  • 2½ teaspoons kosher salt, divided
  • ½ teaspoon freshly ground black pepper
  • ½ cup (1 stick) unsalted butter
  • 2 large garlic cloves, coarsely chopped
  • 12 extra-large shrimp (16/20 count), peeled and deveined, tails left on
  • Finely grated zest of 1 lemon
  • ¼ teaspoon crushed red pepper flakes
  • 2 tablespoons chopped fresh Italian parsley leaves.

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Baked Beans

June 24, 2016 by

I made my first batch of homemade baked beans for Father’s Day.  I thought they turned out pretty good.  They take a long time to cook but they are worth it and everyone seemed to like them.  Everyone that liked baked beans that is.  I would have liked to have them a little sweeter though.




    1 pound navy beans or Great Northern beans
    1/4 pound salt pork or bacon (bacon lovers can double this, if they like)
    1 onion
    1/3 cup molasses
    1/3 cup brown sugar
    1 Tablespoon dry ground mustard
    1 teaspoon fine sea salt plus more to taste


1. Rinse the beans and pick them over, removing any truly shriveled specimens or bits of rock or grit. Put the beans in a large bowl and cover them with cool water. Let them soak overnight. Alternatively, you can use the Quick Soak Method.
2. Preheat an oven to 250°F or get out a slow-cooker and set it to 250°F. Chop the salt pork or bacon and put half of it in the bottom of a Dutch oven or heavy pot or the slow-cooker. Drain the beans and put half of them on top of the bacon. Peel and chop the onion and put it on top of the beans. Add the remaining beans and top them with the remaining salt pork or bacon.
3. In a medium bowl or large measuring cup, combine the molasses, brown sugar, and mustard with 3 cups boiling water. Stir to dissolve the sugar and mustard and pour the mixture over the beans. Cover the pot or slow-cooker and cook the beans for 4 hours. Check on them, if the beans are tender to the bite, stir in the salt. Cover again and cook for another 2 hours, removing the lid after the first hour (you can leave the lid on if you prefer soupier beans). The beans should be tender and the flavors fully blended.
4. In a medium bowl or large measuring cup, combine the molasses, brown sugar, and mustard with 3 cups boiling water. Stir to dissolve the sugar and mustard and pour the mixture over the beans. Cover the pot or slow-cooker and cook the beans for 4 hours. Check on them, if the beans are tender to the bite, stir in the salt. Cover again and cook for another 2 hours, removing the lid after the first hour (you can leave the lid on if you prefer soupier beans). The beans should be tender and the flavors fully blended.

Chicken Fettuccini Alfredo

June 5, 2016 by

I am a huge chicken fettuccini alfredo fan, but Mark doesn’t care for it much. So, I buy it a lot in the frozen section and take it to work for my lunches.  Marie Callenders has it for $7.99 and I can get two meals out of it.  I decided that I wanted to try making it from scratch.  I wrote this recipe down one day at work while I was on lunch and it is the best chicken fettuccini alfredo I have ever eaten.  You can’t believe how easy and inexpensive this recipe is. For about $6, I made enough for 3 lunch meals.


1 stick of butter
1 pint of whipping cream
5 cloves of minced or crushed garlic
1 cup of grated parmesan cheese
2 cooked chicken breasts
¼ cup of olive oil
noodles of your choice


Heat the olive oil in a pan until it shimmers.  Brown your chicken on each side; roughly 5 minutes each.  Remove from pan and let rest for 10 minutes.  Meanwhile, bring a pot of water to a boil and cook your pasta according to the package direction. Slice the chicken into ¼ pieces and set aside. At the same time melt the butter in a pan (watch the butter so that it does not burn) and add the garlic, cook on medium heat until garlic is almost translucent.  Add the whipping cream and bring to a boil.  Slowly add the cheese a little at a time until melted.  Drain the pasta and add to the cheese mixture, then add the chicken.  Gently stir until mixed thoroughly and serve.  Garnish with extra cheese and some chopped basil if desired.

White Chicken Enchiladas

May 22, 2016 by

This is another great looking recipe from cousin Debbie in Texas.  She says it’s amazing!



10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex)
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream ( I use Greek yogurt)
1 (4 oz) can diced green chillies (these are not hot)

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