10 de junio de 2018

Baked Cinnamon “Chips” RECIPE FOR TODAY

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Baked Cinnamon “Chips”

6-8 small flour tortillas
1 Tbsp butter, melted...
½ cup sugar
2 tsp cinnamon

Preheat oven to 350°. Cover a baking sheet with parchment paper.
Combine sugar and cinnamon in a zipper baggie. Shake until well mixed.
Sprinkle a heavy layer of cinnamon sugar on your prep surface (I used a plate).
Brush the melted butter on both sides of the first tortilla and lay on sugar mix. Sprinkle on cinnamon sugar, making sure to coat the entire top. For the next few tortillas repeat the same thing.
Once tortillas are stacked, buttered and coated, cut the stack into 8 equal pieces (I used a pizza cutter). Take each “chip” place on the baking sheet. Keep them spread out evenly so that they don’t get soggy. Bake for 10-12 minutes until golden brown and crispy. Allow to cool completely.
If you have leftover cinnamon sugar, you can store it for later or simply spread it on top of your chips before they bake (as I did) to make them super cinnamon

9 de junio de 2018


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Serves 8

1 1/2 lb dried black eyed peas, rinsed and soaked overnight
4 cups water
8 oz smoked lean ham steak
1 medium onion
2 cloves garlic minced
3 oz can green chilies
1 1/2 tsp chili powder
1 1/2 tsp pepper
1 tsp cumin

1.Soak beans overnight in a large bowl with 6-8 cups of water. Drain the next morning
2.Add beans to the slow cooker
3.Add in water, ham, onion, green chilies, garlic, chili powder, pepper and cumin
4.Stir gently to combine
5.Cook on high for 6 hours and check seasoning
6.Add in additional salt and other seasonings as necessary, keep cooking until ready to serve
Each serving (about 1 cup) is only 3 WW+ points
Nutritional Info
Calories: 107 Total Fat: 2.2 g Saturated Fat: 0.6 g Trans Fat: 0 g Cholesterol: 12.8 mg Sodium: 608 mg Total Carbs: 12.7g Dietary Fiber: 0.7 Sugars: 0.6 g Protein: 9.7 g

8 de junio de 2018

Simply Delicious Roasted Chicken RECIPE FOR TODAY

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Simply Delicious Roasted Chicken

5-7 lb. whole chicken
1 stalk celery, cut into 3 pieces
1/2 onion...
2 cloves garlic, peeled and left whole
2 T. butter
my house seasoning (equal parts garlic powder, onion powder and black pepper...combine and store in an airtight container)
kitchen twine (optional)

Remove the giblets and neck from the chicken and place the chicken in a baking pan lined with tinfoil breast side up (I do not rinse my chicken in the sink because I feel there is a bigger risk of contamination by doing so). Stuff the cavity of the bird with the celery, onion and garlic. Tie the legs together with the kitchen twine, if using (I do not always do this, but I happened to have some). Loosen the skin up over the breast and pinch off some of the butter and rub under the skin over the breast and push some down near the thighs and legs of the chicken. Rub the entire bird with the remaining butter. Take 2-3 T. of the house seasoning and sprinkle all over the bird and then using your hands massage it into the skin. Place the chicken in a 350 degree oven for 1 hour, reduce the temp. to 325 and cook for 2 more hours (mine were 6 1/2 lb. chickens,). Remove and test between the leg and thigh for an internal temp. of 165 degrees using a meat thermometer. If it has reached the 165 degrees, tent the chicken with tinfoil and allow to rest for 20 minutes before carving. If it has not, return to the oven for 20 minute intervals until it reaches 165 degrees.
Courtesy Janet's Appalachian Kitchen

7 de junio de 2018

Cauliflower Bread Sticks RECIPE FOR TODAY

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Cauliflower Bread Sticks 

1 large head of cauliflower
~ cut it up, cook it well enough in the microwave to chop up in the food processor.
Add 1 heaping tablespoon of minced garlic (in the jars in produce section)
1 heaping tablespoon of Italian Seasonings
2 eggs
8 oz. shredded mozzarella cheese
Salt and Pepper

Mix all together very well. Spray a cookie sheet with non-stick spray. Spread mixture evenly. Bake at 450 degree until edges brown (about 20 minutes). Add more cheese on top, bake until bubbly and browned to your liking. Cool for 5 minutes and cut with pizza cutter. Dip in marinara sauce of choice!

6 de junio de 2018


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BIG Flavour Chicken 

Sauté onions - once soft add: (all spices according to your taste and the amount of chicken which depends on the size of your family)

1/4 tsp cinnamon 
1/4 tsp tumeric
1/4 tsp cumin
1/4 tsp paprika of choice (sweet or hot)
I added 3 cloves
roasted garlic chopped
1/3 small jar green olives sliced in 1/2
1/2” peeled and finely slivered fresh ginger
Salt n pepper to taste
Made a slurry by adding coconut flour (which added another dimension of flavour) and low sodium chicken stock poured it over chicken pieces of choice layered in a glass dish. Baked in oven @ 400 for 30 mins covered - 15 mins uncovered, turning every 15 mins.


5 de junio de 2018

Grandma Lettie's Sugar Cookie RECIPE FOR TODAY

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Grandma Lettie's Sugar Cookie

2 c shortening 
2 c white sugar
4 eggs
2/3 c milk
2 TBP vanilla
1 tsp salt
2 tsp baking powder
5 cups flour (reg)
cream together shortening and sugar, add eggs one at a time following with milk and vanilla
Then add 5 cups flour, salt, soda
Dough will be sticky roll out and cut. Sprinkle with sugar and bake at 350 degrees for 12-15 minutes on un-greased cookie sheet.

4 de junio de 2018

Never Fail Pie Crust RECIPE FOR TODAY

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Never Fail Pie Crust

It makes 5 single pie crusts and last forever in the freezer. Just wrap well in plastic and take out about an hour before you want to use it.

4 cups flour
1 3/4 cups shortening
1 T sugar
2 t salt
1 T vinegar
1 egg
1/2 cup water

1. Using a fork or pastry blender, mix together the first 4 ingredients.
2. In a separate dish, beat the remaining ingredients. Combine the 2 mixtures, stirring with a fork until all ingredients are moistened. Then divide into 5 parts and shape into balls. Chill for 15 minutes before rolling out or wrap and freeze.

3 de junio de 2018

Potatoes & Broccoli Soup with Chicken RECIPE FOR TODAY

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Potatoes & Broccoli Soup with Chicken
Shredded chicken breast
3 lg diced potatoes
1/2 medium diced onion
1 diced celery stalk
1 can cream of chicken soup
2 cans milk ( use soup can)
Broccoli (fresh or frozen)
Salt, pepper & garlic powder to taste
2 cups mild cheddar cheese or of choice 

Cook potatoes, celery & onion in water till tender, add all ingredients except cheese, cook for about 30 minutes then add cheese til melted

2 de junio de 2018


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Dry Ingredients:
6 cups of Flour
2 teaspoons of Baking Soda
1 teaspoon of Salt

Mix all dry ingredients together in a small bowl

Wet Ingredients:
1 cup Shortening
2 cups Sugar
2 eggs
2 teaspoons vanilla
1 cup Sour Cream

Blend wet ingredients until smooth in large bowl

Stir dry ingredients into wet ingredients. Cover and place in the fridge for a couple of hours. Roll out cookie dough and cut with your favorite cookie cutters. Bake @ 400 degrees for 7-8 min. Let cool.


Blend all together:
1/2 cup Shortening
1/2 cup Butter
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
4 cups powder sugar
2 Tablespoons milk

Color the frosting in your color of choice. Once the cookies are cooled... frost away! YUM!!!

1 de junio de 2018

Red Velvet Cupcakes RECIPE FOR TODAY

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Red Velvet Cupcakes
1/2 cup butter
1 1/2 cups white sugar
2 eggs 
1 cup buttermilk
1 fluid ounce red food coloring
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.