Monday, 30 September 2013

Vegetable Tian
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1 onion
1 clove minced garlic
2 zucchini
2 yellow squash
2 tomatoes
1 cup mozzarella cheese
Olive oil
Salt, pepper, basil to taste

Preheat oven to 400
Saute onions until translucent. Add garlic, salt, pepper, and basil
Place in the bottom of the pan. 
Slice all veggies thin and layer them in rows, alternating veggies. Sprinkle cheese on top and bake for 25 min uncovered.

Few notes: I didn't have any tomatoes on hand do I just threw a can of diced tomatoes over top of the veggies before I added cheese. I didn't drain them though and should I used the canned again I think I will drain. The extra sauciness would make it great over pasta.

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Sunday, 29 September 2013

Honey & Cinnamon Weight Loss Tea
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1 tsp. Organic Raw,Unprocessed Honey 
1/2 tsp. Cinnamon (Ceylon Cinnamon)
1 Cup Boiling Water 


Boil the cup of water and add the cinnamon.Let steep for 30 minutes.When the tea is cooled you stir in the teaspoon of honey.ENJOY.
For MAXIMUM results you need to sip a cup 30 minutes before breakfast and 30 minutes before bedtime.

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Baked S'mores
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1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla 
1 1/3 cups flour
1/4 tsp salt (optional) 
3/4 cup graham cracker crumbs 
(approximately 5 full graham crackers)
1 tsp baking powder
2 or 3 super-sized (5 oz.) chocolate bars 
(e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff 
(or mini marshmallows if you must!) 

Preheat oven to 350. Grease bottom of pan. 
In a large bowl or stand mixer, cream together butter and sugar until light. Beat in egg and vanilla.
In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt.
Add to butter mixture and mix at a low speed until combined. 

Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two 5 oz. Hershey’s bars should fit perfectly [for 8 by 8] side by side, but break the chocolate (if necessary) to get it to fit in a single layer. [use 3 Hershey's for 12 by 8 pan]

Spread marshmallow fluff evenly over the chocolate layer.

Place remaining dough in a single layer on top of the creme. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms or rolling pin to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up and carefully spread the dough where it is uneven.

Bake for 30 to 35 minutes, until lightly browned. Cool completely or almost completely for the melty factor before cutting into bars. 

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Saturday, 28 September 2013

KFC Original Recipe "Kool Freaken Chicken"
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1 whole chicken, cut into pieces
3 beaten eggs
4 tablespoons oil

For the coating
2 cups flour ( I use Atkins Flour )
4 teaspoons paprika
2 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon tarragon
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon celery salt


Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.

Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.

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Friday, 27 September 2013

Grandma's Cucumber Salad
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3 Med. Cucumbers Peeled
and Sliced 1/4"
1 Med. Onion sliced
and separate into rings
3 Med. tomatoes cut into wedges
1/2 C. Vinegar
1/4 C. Sugar
1 C. water
1/4 C. olive oil
2 tsp.salt
1 tsp. ground pepper

Combine all in a large bowl, toss making sure everything is coated well. Refrigerate for at least 2 hrs before serving.

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Thursday, 26 September 2013

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2 - lbs ground beef
1 - 48 oz jar spaghetti sauce
2 – tablespoons sugar
1 (16 oz) - pkg medium egg noodles
1/2 - cup margarine or butter
½ - teaspoon onion salt (or onion powder)
½ - teaspoon garlic salt (or garlic powder)
½ - cup grated Parmesan cheese
1 - 12 oz pkg shredded mozzarella cheese

Preheat oven to 350ยบ Brown meat and drain fat. Add spaghetti sauce and sugar to meat; simmer 20 minutes. Cook noodles as directed (AL dente); drain and toss with margarine, salts and Parmesan cheese. Spray two 9x13 pans with non-stick spray. In both pans layer half the sauce, all the noodles, rest of sauce; top with mozzarella cheese. Cover with foil; bake 45 minutes.

*You can also add some sauteed green bell peppers, onions and mushrooms to the sauce. Make sure the person you are gifting this wonderful casserole to likes the veggies. If not just leave them out.

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Wednesday, 25 September 2013

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1 pound bacon, cooked, drained, crumbled, and divided

2 (8-ounce) packages cream cheese, softened

2 cups shredded mozzarella cheese

2 cups shredded Fontina cheese.......Any smooth aromatic (stinky) cheese.

1/2 cup sour cream

1/2 cup mayonnaise

1/2 teaspoon Italian seasoning

1 teaspoon garlic powder

2 tablespoons Dijon mustard

salt & pepper to taste

1 1/2 cups chopped seeded tomatoes

1 cup shredded Iceberg lettuce

Toasted bread rounds, crackers, or pita chips (I’m crazy about Stacy’s Pita Chips, Parmesan Garlic & Herb)


Preheat oven to 350°. Spray a 11/2-quart baking dish with nonstick cooking spray.

Set aside 1/2 cup crumbled bacon.

In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and Dijon mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 1/2 cup crumbled bacon, and Iceberg lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips.

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Tuesday, 24 September 2013

Homemade Onion Soup Mix
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8 teaspoons instant minced onion
1 teaspoon onion powder
4 teaspoons beef bouillon
1/4 teaspoon celery salt

Mix together and use in recipes just as you would the store bought kind!

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Monday, 23 September 2013

Pizza Goulash With Baked Cheesy Garlic Rolls
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1 pound burger or sausage noodles (I used a mixture of macaronie, wheat rotini and tri color rotini)   pepperonis
1 packet McCormick's Thick and Zesty Spaghetti seasoning
1 can tomato paste
1 can diced tomatoes (I used the basil infused ones)
1 can mushrooms
2 cans black olives green olives
cheese of your liking (I used 1 package of shredded colby jack)
1 stick of string cheese
small roll of biscuits
Seasonings: chopped garlic, garlic salt, minced onion


Start by boiling your water and browning your meat. I seasoned my hamburger with the chopped garlic, garlic salt and minced onion. I also like to added butter to my boiling water to prevent noodles from sticking and I always salt my water too. You should also pre-heat your over about now.. 400 degrees (for the biscuits). Once the meat is browned, I added the packet of spaghetti seasoning along with the tomato paste (and water/butter according to the package). My water was boiling at this time so I added in my noodles.

This is also where most of my canned stuff went in.. starting with the mushrooms, green olives and 1 can of the black olives (feel free to omit any of these and replace with what you like on your pizza.. onions, green peppers etc). Once those heated up.. I added in the whole can of diced tomatoes.. juice and all..

Once the noodles are done.. take a bit of the sauce and put it in the bottom of a 9X13 glass pan (just what I used...) and then add the noodles.. poor the sauce mix over top.. and mix together well.. I added some parmesan cheese in here too.. then I covered it with my colby jack mix.. topped it with some pepperoni and the other can of black olives..

Open your can of biscuits and place on a baking sheet.. season with garlic salt, chop pieces of your string cheese up (I had just enough to do every biscuit).. place a piece on each biscuit.. then fold up and pinch shut.. finish it off with some more garlic salt..

Place both the 9X13 container and the baking sheet in the over for about 10 minutes.. SERVE and EAT!  YUM! AND we all have left overs for today!

Sunday, 22 September 2013

Chocolate Suicide
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Cookie dough on bottom
Oreo arranged in the middle
Brownie batter poured over the top.
Bake until brownies are done...
Top with ice cream and chocolate syrup to go on over the top!!!!!!!!!!

This for Me would be an Eat in Moderation or maybe once every 6 months 

Cheesy Pepperoni Twist Rolls Recipe
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Frozen bread dough *homemade is fine as well*
Mozzarella cheese
Parmesan cheese
Olive oil
Italian seasoning
1/4 cup tomato sauce (Optional)

Loosely cover the frozen bread dough with plastic wrap. Allow the dough to thaw for a few hours at room temperature. When the dough is completely thawed it will be slightly puffed up.  Here's a tip: Spray the plastic wrap with cooking oil, or brush it with cooking oil and lay it, oiled side down on the bread dough. This allows the bread dough to rise and move easily under the plastic wrap without it sticking or holding back the dough.  Roll dough out to an approximately 11 x 11 inch square. One frozen dough log makes one pepperoni roll.  Brush dough with olive oil or whatever cooking oil you prefer. Lay pepperoni on the dough covering entire surface. Sprinkle with shredded mozzarella cheese.

Next, sprinkle it with shredded Parmesan cheese and lightly sprinkle it with Italian seasoning. Add a sprinkling of garlic salt (optional).

Roll up the dough starting at one edge of the square.
Place rolls on baking sheet, leaving space between them if you are making more than one roll. Brush some melted butter on top of the uncooked pepperoni roll(s).

Bake at 375 degrees F for approximately 15 to 25 minutes. Oven temperatures and times may vary. When done, the top of the rolls should be golden brown and you should be able to make a tapping sound on the crust with your fingernail (the same as when baking bread).

Make sure you allow your pepperoni roll to cool completely before slicing and serving it.

Saturday, 21 September 2013

Baked Fried Chicken
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I am pretty sure that I have discovered the KFC secret recipe! It is DEAD ON! It is also baked...not fried and there isn't any skin! So you get to enjoy the taste of the seasoning, instead of pulling it off because of the slimy skin!

This is super easy and you are TOTALLY going to love it!

Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.

Mix in a Gallon Size Ziploc or Large Bowl:

1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika

Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.

Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.
Place each piece of chicken in the pan.

Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.

Color Changing Drinks- Magically Delicious! lol
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Guests will stare wide-eyed as they watch clear water or soda transform into a vibrant color! must be magic!-

What you'll need: Plastic party cups, food coloring, ice, and any clear drink (Sprite, Fresca and Ginger Ale)....

Place 2 to 3 drops of food coloring at the bottom of each party cup and let dry. Just before serving the drinks, fill each cup with ice to hide the food coloring. While each child watches, pour the drink over the ice, and the clear water or soda will magically turn into a color as it fills their cup! Use different colors of food coloring so that the kids won't know what color to expect from their magic soda.

For another fun twist you could add a fortune telling element to the drinks by assigning a meaning to each color and displaying the different meanings on a small sign near the soda.

For example, purple = royalty, green = wealth, yellow = long life. Whichever color each guest's soda turns also predicts their personal fortune

Friday, 20 September 2013

Layered Pudding Delight
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14 graham crackers
1 pkg. Instant Vanilla pudding
2 cups cold milk
1 cup cool whip
1 can cherry pie filling


Mix pudding with milk and cool whip.

In 9x9 pan layer bottom with crackers, next ½ of
the vanilla pudding mixture, next crackers,
next last ½ of pudding mixture and top with cherry pie filling.
Chill over night….serve.

Double recipe for 9x13 pan.

use vanilla wafers in place of graham crackers
use chocolate pudding in place of vanilla pudding
use blueberry pie filling in place of cherry
Granny's Favorites Cookbooks

Thursday, 19 September 2013

French Toast Bake
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Ingredient Checklist

1/2 cup melted butter (1 stick)

1 cup brown sugar

1 loaf Texas toast

4 eggs

1 1/2 cup milk

1 teaspoon vanilla

Powdered sugar for sprinkling

1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup

Wednesday, 18 September 2013

Cheesy Taco Taters!
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Ingredient Checklist

5-6 baking potatoes, peeled and cut in medium size chunks

1/3 cup oil (olive or vegetable)

1 pkg. taco mix

sprinkle of seasoned salt

sprinkle of black pepper

2 cups Monterrey Jack and Cheddar blend cheese, shredded

Place potatoes in a gallon size Ziploc bag with oil and taco mix. Seal and shake until they are all well coated.
Spray a 9"x13" dish (or any dish big enough to spread them out in) with nonstick cooking spray and spread the potatoes out in it. Sprinkle with a little seasoned salt and black pepper. Place in a 400 degree oven for 40 minutes. At 20 minutes stir them around to turn and get all sides browned. Sprinkle with the cheese about 10 minutes before the end of the cooking time.

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For the crust
1 sleeve graham crackers (about 9 crackers)
½ stick (4 tablespoons) butter, melted
2 tablespoons sugar
2 tablespoons brown sugar

For the filling
1  8-ounce package cream cheese, softened to room temperature
1  15-ounce can pumpkin puree
3 teaspoons pumpkin pie spice
1  1-ounce package cheesecake-flavored instant pudding mix
1  14-ounce can sweetened condensed milk
1  12-ounce container frozen whipped topping, plus extra for garnish if desired


Place the graham crackers in the bowl of a food processor and pulse the crackers into fine crumbs.
Add the melted butter, sugar and brown sugar and pulse until combined.
Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving). Place in the refrigerator to set while you are preparing the filling.
In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.
Add the pumpkin, pumpkin pie spice, and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined.
Add the sweetened condensed milk and mix again until well combined.
Change your stand mixture attachment to the wire whisk. On slow speed, fold in the tub of Cool Whip until well combined.
Allow the mixture to sit in the refrigerator for about an hour to firm up.
Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture and refrigerate until ready to serve.
Garnish with additional whipped topping if desired.

Tuesday, 17 September 2013

Taco Stuffed Shells
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1 lb ground beef
1 package taco seasoning
1 4 once package cream cheese
12 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese (shredded)
1 cup Monterey jack cheese (shredded)
1 ½ cups tortilla chips (crushed)
3 green onions (chopped)
1 cup sour cream


Step 1: In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooking cook the pasta shells, drain and toss well with butter.

Step 2: Pour salsa in the bottom of a 9 x 13 inch baking dish.

Step 3: Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.

Step 4: Cover and bake in the oven at 350 degrees for 30 minutes.

Step 5: After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top. Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!

Monday, 16 September 2013

Caramel Apple Crisp
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3 cups old-fashioned oats
2 cups all-purpose flour
1-1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1 cup cold butter, cubed
8 cups thinly sliced peeled tart apples
1 package (14 ounces) caramels, halved
1 cup apple cider, divided


In a large bowl, combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Press half of the mixture into a greased 13-in. x 9-in. baking dish.

Layer with half of the apples, caramels and 1 cup oat mixture. Repeat layers. Pour 1/2 cup cider over top.

Bake, uncovered, at 350° for 30 minutes. Drizzle with remaining cider; bake 15-20 minutes longer or until apples are tender. Yield: 12-14 servings.

Saturday, 14 September 2013

Apple Crisp Cheesecake
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1/2 cup graham cracker crumbs
1/4 cup quick-cooking oats
4 teaspoons brown sugar
3 tablespoons butter, melted

2 packages (3 ounces each) cream cheese, softened
1/4 cup packed brown sugar
1 egg, lightly beaten
3 tablespoons sour cream
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
2/3 cup sliced peeled apple

1 tablespoon all-purpose flour
1 tablespoon quick-cooking oats
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
2 teaspoons cold butter

In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter. Press onto the bottom of a 6-in. springform pan coated with cooking spray; set aside.
For filling, in a small bowl, beat cream cheese and brown sugar until smooth. Add egg; beat on low speed just until combined. Stir in the sour cream, cinnamon and ginger. Pour over crust Arrange apple slices over filling. For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple.
Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, remove sides of pan. Refrigerate leftovers.