Author Archive

Baked Bacon Wrapped Chicken Legs

March 17, 2018

This recipe comes from Mom Sandra

I found a couple of recipes online that looked pretty good.  Since we’re going low carb, I took some of a few of the recipes (from ingredients to cooking times and methods) and took a chance.



  • 6 chicken legs, skinned
  • garlic, salt and pepper to taste
  • 12 slices bacon

Preheat oven to 350 degrees.  Line baking pan.  Cook for 1 hour and 15 minutes or until bacon is done to your preference.  The temperature near the bone should be at the thickest part 165 degrees.


Greg’s green chili chicken enchiladas

October 15, 2017


22549512_10212261380643073_6375733056998635109_n1 pound shredded chicken

2 cans cream of mushroom (or one of cream of chicken and one cream of mushroom)

2 cans of water

2 cups diced green chili

Cook on medium heat until ingredients are well blended.

18 corn tortillas  (for 3 layers)

Heat olive or canola in skillet. Cook tortillas a few seconds on each side.  They should still be soft.  Place 6 in the bottom of 9x12x3 pan.

Ladle in 1/3 of the chicken/soup/chili mixture on the tortillas.

Add 1 cup shredded Tillamook (or other) cheese of your choice.

Repeat.  It will make three layers.

Cover with aluminum foil and cook for 45 minutes on 350 degrees.  Let sit for 15 minutes after removing from the oven.




Green Chili Stew

September 28, 2017

This recipe is courtesy of Greg Donnelly.  Being 100% Texan I’ve never cooked with fresh green chili’s, but when we started seeing each other, he promised to teach me how.  Since green chili is a New Mexico product, I’m thinking the canned green chili’s will work.  If you do happen to find some fresh, roast, peel and seed before dicing them.

green chili stew1 pound ground beef, browned and drained

1/2 large onion, diced

1 large potato, diced

2 cups diced green chili’s

15 oz stewed tomatoes.

2 cups beef broth

salt to taste

Directions:  Add all ingredients in a heavy pan.  Cook until potatoes are soft.  It will be ready to eat in about 30 minutes, but the longer you simmer it, after the potatoes are done, the better.  Serve with tortillas, biscuits or cornbread.

Grammy’s Peach Custard Pie

August 30, 2017

This recipe comes from my massage therapist Larry, in Rio Rancho, New Mexico.  


1 cup all purpose flour

2 Tbsp all-purpose flour

1/2 tsp salt

1/3 cup cold vegetable shortening.

(you can use your own personal favorite pie crust recipe, or a frozen one if you’re not a fan of flour explosions in your kitchen)


3 cups peeled and diced fresh peaches

1 cup granulated sugar

3 tsp. granulated sugar

1 tbsp butter

3 large eggs

1/4 tsp almond extract

Prepare crust:  Preheat oven to 375 degrees F. in medium bowl, with a fork mix flour salt, shortening and 2 tablespoons cold water just until dough begins to form.  On work surface, knead 2 to 3 times until dough comes together.  Shape into ball, dust lightly with flour.  with a rolling pen, roll between 2 sheets waxed paper to 12 inch round.  Ease dough into a 9 inch pie plate, crimp edge as desired.  Chill until ready to use.

Prepare filling:  Toss peaches with 3 tablespoons sugar.  let stand 5 minutes.  In blender, place butter, flour, eggs, almond extract and remaining 1 cup sugar.  Blend until smooth.  Stir egg mixture into peach mixture and pour into pie crust.  Bake 50 to 55 minutes or until filling has set and top is golden.  Cool on wire rack.  Chill at least 1 hour before serving.

Sour Cream Sauce

August 16, 2017


1/2 cup sour cream

2 tablespoons Dijon mustard

2 tablespoons finely chopped dill

1 teaspoon lemon juice

Mix ingredients and serve on any fish.  However, Pauline, Mark and I discovered it is incredible on asparagus!

Cheesy squash

March 18, 2017

This recipe is from my sister Elaine.  It’s the one dish that Adam always requests when we visit.  

3 yellow squash

3 zucchini squash

1 medium onion

1 jalapeno pepper

1 cup red and/or green bell pepper

1 teaspoon salt

1/2 teaspoon black pepper

1 1/2 cups cubed velveeta cheese


Cut squash in 1/4″ thick rounds, dice onions and peppers.  Cover with water in saucepan and boil until tender.  Drain almost all the water from vegetables.  Reduce heat to low and add cheese.  Adjust salt, pepper and cheese to your taste and enjoy.

Apple Dapple Cake

January 7, 2017







3 cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup pecans, chopped

1 cup vegetable oil

2 cups sugar

3 eggs

2 teaspoons vanilla

3 cups raw apples, peeled and chopped fine (any type will do!)


1 cup packed brown sugar

1/4 cup milk

3/4 cup melted butter


Mix oil, sugar, eggs and vanilla.  Sift together flour, salt and soda.  Add to first mixture.  Fold in pecans and apples.  Bake in tube or bundt pan at 350 degrees for one hour.

For the sauce, mix and cook to gentle boil.  Continue cooking for 3 minutes after it reaches boil and stir constantly.  Pour over the hot cake while it is still in the pan.  I thought there was too much sauce, but it gradually goes down the sides of the pan and into the cake itself.  Use all of it.

Gina and I had to have a slice before it was good and cool, so it didn’t slice as good, but oh man it is GREAT!

Blueberry Muffins with Crumb Topping

December 31, 2016


My friend Sarah, from Rio Rancho, NM, was sweet enough to share this recipe with us.  They are the best I’ve ever tasted!


1 3/4 cups all-purpose flour

2 1/4 teaspoon baking powder

1/2 teaspoon salt

1 cup granulated sugar

2 large eggs

1/2 cup canola oil

3/4 cup whole milk

1 teaspoon vanilla extract

1 1/2 cups blueberries

Crumb topping

1 cup all purpose flour

3 tablespoons light brown sugar

2 tablespoons granulated sugar

1 teaspoon baking powder

pinch of salt

6 tablespoons unsalted butter, melted


Preheat the oven to 375 degrees

Line 18 muffin cups with paper or foil liners or spray 2 tins with bakers secret cooking spray.

For crumb topping:  In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt.  Stir in the melted butter, then pinch the mixture into pea-size clumps.

For the muffins:  In a medium bowl, whisk the flour with the baking powder and salt.  In a large bowl, combine the sugar, eggs and oil and beat with a mixer at low speed until combined.  Beat in the milk and vanilla.  Add the flour mixture all at once and beat at low speed until the batter is smooth.  Stir in the blueberries.

Spoon the batter into 18 of the cups, filling them about 3/4 full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached.  Let the muffins cool in the pan for 10 minutes before serving.


October 31, 2016


10 eggs

2 cans sweetened condensed milk

2 cans water

2 pkg 8 oz cream cheese

1 t vanilla

1/4 cup orange juice

3/4 cup brown sugar


Melt orange juice and brown sugar on full boil.  Pour into ungreased bundt pan.

In blender 1 oz cream cheese, 1 can milk and 1 can water.  beat until smooth. Repeat.  Crack eggs in blender and whip 30 seconds.  Add all ingredients in large bowl, add vanilla and stir.

Pour in bundt pan.  Place pan in baking pan with 1 inch of water.

Cook in preheated 375 degrees oven.  Bake 1 hour and 5 minutes.  Cool 2 hours on counter.  Refrigerate at least 8 hours.

Before serving – Take out of refrigerator.  Let stand 15 minutes.  Cut around flan to loosen.  Shakes pan left and right until you feel it loosen further.  Turn over on large lipped plate, leaving enough room for sauce.

Sweet and Spicy Mixed Nuts

October 14, 2016



1 cup almonds

1 cup pecans

1 cup walnuts

1/4 cup shelled raw pumpkin seeds (pepitas)

1/3 cup pure maple syrup

2 tablespoons olive oil

1 teaspoon dried rosemary leaves

2 teaspoons crushed red pepper flakes

1 teaspoon hot smoked Spanish paprika

1 teaspoon kosher salt


Preheat oven to 350 degrees.  Toss all ingredients in a medium bowl to evenly coat nuts.  Transfer to a rimmed baking sheet or a large cast iron pan and roast, tossing occasionally, until nuts are toasted and maple syrup caramelizes, 20-25 minutes.

Transfer to a sheet of parchment and spread out in an even layer, breaking up to prevent clusters from forming.  Let cool.