Author Archive

Brunch quiche

January 13, 2018

This recipe comes from my sister-in-law, Joy. This is a bacon and habanero jack cheese quiche. However, she indicated you can use whatever meat and whatever cheese you choose. It also has sautéed onion, bell pepper and mushrooms. Like the meat and cheese, choose the veggies you like the best.

Preheat oven to 350°.

1/2 pound bacon, fried up and crumbled
1 1/2 to 2 cups shredded habanero jack cheese (shred your own, it melts better.)
1 1/4 c half & half
5 eggs
Salt, pepper and cayenne (to taste)
1 pie crust (Joy uses the Pillsbury pie dough)

Sauté veggies, leaving them with a slight crunch. For this particular recipe, Joy used the following:
2 Tbsp butter
2-3 Tbsp diced onion
2-3 Tbsp diced bell pepper
3-4 Tbsp chopped mushrooms



Nana’s oatmeal chocolate chip cookies

December 26, 2017

My Mom totally surprised me the other day when she texted me this picture of the recipe in Nana’s handwriting. Turns out the picture comes from my Aunt Elaine. Nana had written it out and gave it to Elaine when her and my Uncle Mike got married. In 1963!!

Click to enlarge.

I haven’t had these cookies since I was a kid. I don’t eat sweets anymore, but my recollection of them is DELICIOUS!

1 1/2 C flour
1/2 C white sugar
1 1/2 cups brown sugar
1/2 tsp baking soda
1/4 tsp salt
2 C oats
1 C peanut butter
1 C chocolate chips
1 tsp vanilla
3/4 C shortening
2 eggs
1/4 C water


Hashbrown Casserole

December 2, 2017

This recipe comes to us from a co-worker of mine, Chris C. He brought a pan of this stuff into work and I loved it. The recipe is fantastic as-is, but it sure lends itself to some modifications; diced jalapenos or serranos. Maybe drain some Rotel and add. The possibilities are endless.


2 pounds frozen hashbrowns – thawed (Chris used a 30 oz. bag)

1 can cream of mushroom soup (Chris used Trader Joe’s Portobello)

1 tsp kosher salt

1 tsp garlic powder

1 tsp black pepper

1/2 tsp paprika

1 yellow onion – diced

4 cups shredded cheddar cheese

2 cups sour cream

1/2 cup butter – melted

Mix everything together except 2 cups of your cheese.  Add to a buttered 9″ x 13″ casserole dish. Bake for 40 minutes at 350 degrees. Top with the 2 cups of cheddar you reserved and bake for 10 more minutes. Chris indicated he baked for a little longer.


Chipotle Chili Pepper Soup

April 22, 2017

Another recipe from my Aunt Elaine. This looks fantastic!

Start to finish: 35 minutes. Makes 3 servings (4 cups)


1 large onion, finely chopped

4 cloves garlic, minced

1 Tbsp olive oil or cooking oil

12 ounces skinless, boneless chicken breasts, cut into bite-size pieces

1  14.5 ounce can chicken broth

2 tsp chopped canned chipotle peppers in adobo sauce

1/2 tsp sugar

1/4 tsp salt

2 cups chopped tomatoes or one 14.5 ounce can of low-sodium diced tomatoes

1/4 cup snipped fresh cilantro


Hummingbird cake

April 19, 2017

This recipe comes from my Aunt Elaine, by way of a ‘hey, can you post this’ text from my Mom.


    3 cups all-purpose flour, sifted
    2 cups sugar
    1 teaspoon salt
    1 teaspoon baking powder
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    1/4 teaspoon allspice
    1 1/3 cups vegetable oil
    2 teaspoons vanilla extract
    3 large eggs, lightly beaten
    1 3/4 cups very ripe banana, mashed
    2 cups toasted chopped pecans, divided
    1 (8-ounce) can crushed pineapple, undrained
    1 cup butter, softened
    6 cups powdered sugar
    2 teaspoons vanilla extract
    pinch of salt
    2 (8-ounce) packages cream cheese, cut into 1-ounce pieces and chilled


Brown Sugar Meatloaf

December 16, 2016

This recipe comes from my best friend John. See his notes at the bottom. It looks tasty!




1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 tsp salt
1/4 tsp ground black pepper
1 small onion, chopped
1/4 tsp ground ginger
3/4 cup finely crushed saltine cracker crumbs


Picnic cabbage salad

November 24, 2016

This recipe comes from my Aunt Elaine by way of my Mom. Looks pretty danged tasty!



1 cup sugar

1 cup apple cider vinegar

3/4 cup light salad oil

1 teaspoon ground mustard

1 teaspoon celery seed

1 teaspoon salt

6 cups shredded cabbage

1 large onion, thinly sliced

1 large red bell pepper, thinly sliced


In a 2-quart saucepan, bring the sugar, vinegar, oil, mustard, celery seed and salt to a boil. Mix well and boil for 5 minutes, stirring occasionally.

Combine the cabbage, onion, and bell pepper in a heat-safe bowl. Pour the hot vinegar mixture over the cabbage and stir well. Cover and refrigerate for at least 8 hours before serving.

Makes 12 servings.


Barbecued Chicken with Bourbon-Bacon Sauce

August 2, 2016


I am on Weber‘s e-mail list for recipes, and occasionally one comes along that makes me say, “Oh yes, we will be trying THAT!” This was just such a recipe. The picture above is not mine. Sadly, I don’t have one nice enough to share. Next time. This one is mine.

Full disclosure: I forgot to put the brown sugar in the sauce, and I still thought it was just about perfect. The only note I would add is that it needed a bit more hot sauce than 1/8th tsp. Really? An 1/8th? The Blonde enjoyed it as well. However, she isn’t much of a dark chicken meat fan, so we will most likely be making this with bone in breast pieces next time.



4 slices bacon, cut into ½-inch dice
1 cup finely chopped yellow onion
1 tablespoon minced garlic
½ cup ketchup
¼ cup dark molasses
¼ cup yellow mustard
¼ cup bourbon
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
⅛ teaspoon hot pepper sauce

4 whole chicken legs, each 10 to 12 ounces, trimmed of excess fat and skin


In a medium saucepan over medium heat, cook the bacon until crisp, about 10 minutes, stirring occasionally. Reduce the heat to low, add the onion and garlic, and cook until soft, about 5 minutes. Add the remaining sauce ingredients and simmer for about 5 minutes. You should have about 2 cups of sauce. Remove from the heat and let cool.


Maple Bourbon Smoked Ham

July 13, 2016

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


Egg Tricks!

March 29, 2015

My Mom sent me the link. I thought the tricks were pretty cool and something you folks might be interested in: