Favorite Recipes & a little kitchen trivia


Anyone love poblano peppers? I bought 6 and created a simple casserole that was a big hit. Prepare your poblanos by roasting under the broiler until you can peel the skin off easily, take the seeds out and set aside. Roasting enhances the pepper taste.

Brown 1 lbs, ground turkey, can of drained, black beans, can of drained corn and some onion. Add 1 cup cooked rice, salt, pepper and garlic to taste. In a casserole dish, layer peppers, meat mixture and grated jack cheese. Give it one more blast in the stove to melt the cheese and you’ve got a great dinner with about 10 servings.

Well! Received a pasta maker as a gift. Following directions is not my strongest point, so if you have some tips, please let me know! Here are pics from my first foray into pasta making:

What the heck??
Believe it or not, it tasted great!

First cool spell and I am ready to get back in the kitchen!  I know my family will be glad.  Really, nothing extraordinary happening, but want to share this awesome recipe, I found online.  I’ve tweaked it to our tastes.

Bloody Mary Flank Steak;

1 C.Vegetable juice (V-8)

½ C.Enchanted Rock Vodka

1 tsp. sea salt

1 tsp. black pepper

1 tsp. hot sauce

1 TBL. Lemon juice

1 TBL. Worcestershire sauce

½ TBL. crushed garlic

1 tsp. onion powder

1 tsp. celery seed

4 TBL. Olive oil

1-pound flank steak


Thouroughly mix all the ingredients except the steak in a 1 gallon zip lock bag, then  add the steak.  Marinate in refrigerator for at least 8 hours or more.

Preheat the grill to high, remove steak from marinade, grill on both sides.  While cooking steak, pour reserve in small saucepan and cook on low heat until thickens.

Remove flank steak, and let it rest, covered, for 5-10 minutes.  Cut on the bias against the grain and serve with grilled veggies over rice.  Top with sauce.

 Oh my, this is soooooo good!

just for fun, here is my breakfast;



Do you wear an apron?  When I am in the kitchen working on a major project, I will put on an apron.  Otherwise, I am a wipe the hands across my t-shirt person.  My Mother used to cringe!  I found these pictures below of two lovely cooks and couldn’t help but share.

Now I guess it is only fair to post this as well;                                                                     

Hope you enjoy this little story we found about aprons.  It was contributed anonymously to Nick’s favorite read, “Shotgun News”.   (go figure)


I don’t think our kids know what an apron is.
The principal use of Grandma’s apron was to protect the dress underneath, but along with that, it served as a potholder for removing hot pans from the oven.
It was wonderful for drying children’s tears, and on occasion was even used for cleaning out dirty ears .
From the chicken coop, the apron was used for carrying eggs, fussy chicks, and sometimes half-hatched eggs to be finished in the warming oven.
When company came, those aprons were ideal hiding places for shy kids.
And when the weather was cold, grandma wrapped it around her arms.
Those big old aprons wiped many a perspiring brow, bent over the hot wood stove.
Chips and kindling wood were brought into the kitchen in that apron.
From the garden, it carried all sorts of vegetables. After the peas had been shelled, it carried out the hulls.
In the fall, the apron was used to bring in apples that had fallen from the trees.
When unexpected company drove up the road, it was surprising how much
furniture that old apron could dust in a matter of seconds.
When dinner was ready, Grandma walked out onto the porch, waved her apron, and the men knew it was time to come in from the fields to dinner.
It will be a long time before someone invents something that will replace that ‘old-time apron’ that served so many purposes.


Grandma used to set her hot baked apple pies on the window sill to cool. Her
granddaughters set theirs on the window sill to thaw.

They would go crazy now trying to figure out how many germs were on that apron. I don’t know of anyone who ever caught anything bad from an Apron…only love



Here it is folks, chow time.  Send me your recipes with a picture of the work in progress and or the finished product. 

fruit pizza

Fruit Pizza!  Really pretty for an Easter Dessert and “kind of” healthy.   Fun to make too.  Recipe below.





 1- Roll slice and bake sugar cookies (in the dairy box)

1- 8 oz. pkg. cream cheese-softened

1/3 C.sugar

1 tsp.vanilla

assorted fruit(*)

optional glaze:

1/2 C. orange juice

1/2 C. sugar

1 Tbl. cornstarch

(*) bananas, strawberries, blueberries, kiwi work great

Slice sugar 1/4″ thick and place in 10 or 12″ pizza pan.  Press to form the crust.  Bake until brown (according to cookie instructions).  Blend and cream cheese, sugar, and vanilla.  spread on the cooled crust.  Top with assorted fruit. To make the glaze, combine juice, sugar and conrnstarch in sauce pan and bring to a boil for 2 minutes, stirring constantly.  Cool mixture slightly and spread over pizza.   Refrigerate.


 Below is a picture of my lemon meringue pie,

looks good, eh?  Well, sorry,

I cannot read the recipe, so we will just have to look at the picture. One day I had my youngest son scan all of my saved recipes, which included newspaper clippings, magazine articles, handwritten scraps of paper.  You get the general idea.  You probably do this too.  Anyway, the lemon pie above, was my Grandmother’s  recipe and I am going to have to find the original, because the scan is too light.  Stay tuned. 

Translation completed!

Nuddy’s Lemon Pie

9” pre baked pie shell

In sauce pan place 1 ½ C. Sugar and 5  1/3 Tbls. cornstarch

Stir in 1 ½ cups hot water, cook over moderate heat until thickens and boils.  Continue to boil and stir 1 minute and remove from heat.

Beat ½ Cup of hot mixture into 3 slightly beaten egg yolks.  Then stir into hot mixture in sauce pan.  Cook 1 minute longer, stirring constantly, remove from heat, continue to stir until smooth.  Blend in 3 Tbls. Butter, 4 Tbls. Lemon juice, 1 1/3 Tbl. Grated lemon rind (to taste).  Pour into baked pie shell, spread meringue, bake 10 minutes or until slightly browned, in 400 degree oven.  Cool at room temp, serve cool.

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