postheadericon Time To Start Collecting!

I have recipes saved in so many different places that I never knew where to look to find “that recipe” that I knew I had. I’ve decided that I need to keep them all in one place and decided a blog was the way to go. At least that way, others could use them if they sounded good. So, I hope you enjoy some of these recipes and y’all come back now, ya hear?

postheadericon Pumpkin Pie

Makes 2 9″ Pies

2 cans pumpkin
6 eggs
1 c sugar
1 c brown sugar
1 t salt
2 t cinnamon
1/2 t cloves
1/2 t nutmeg
1/2 t ginger
3 c evaporated milk

Bake at 450 for ten minutes then at 350 for 40-45 minutes.

postheadericon Green Bean Chili

Photo of Green Bean Chili

Green Bean Chili


  • 2.25 lbs ground chuck
  • 1 onion chopped
  • 4 cans green beans
  • 4 cans diced tomatoes
  • Salt, Pepper, Chili Powder and Cumin to taste


Brown ground meat and add the chopped onion. After the onion is almost clear, add the tomatoes and green beans and seasonings. Let simmer for an hour and serve with hot sauce if desired and shredded cheese.

postheadericon Marinated Black-Eyed Pea Salad

Delicious cold black-eyed pea salad!!


    • 1 16-oz can black eyed peas, drained
    • 1 11-oz can shoepeg corn, drained
    • 2 tomatoes, chopped
    • 1/4 purple onion, chopped
    • 1 green bell pepper, chopped
    • 1/2 c Splenda (or sugar)
    • 1/2 c Apple Cider Vinegar
    • 1/4 c canola oil
    • 1/2 t Lawry’s Seasoning
    • 1/2 t ground black pepper


    1. In a large bowl, combine peas, corn, tomatoes, onion and bell pepper. In a medium bowl, combine Splenda, vinegar, canola oil, pepper and Lawry’s. Pour over vegetables and refrigerate overnight.


You can substitute 2 teaspoons of Tabasco instead of the Lawry's and black pepper. You can also serve this salad over salad or mixed greens, but it is delicious just by itself.
YIELD 2 quarts • ACTIVE TIME 15 minutes • TOTAL TIME 12 hours

postheadericon Golden Semolina Quinoa Spinach Cakes


  • Ingredients

    • 1/2 cup quinoa
    • 1/4 cup plus 2 tablespoons extra-virgin olive oil
    • 1 tablespoon minced shallot
    • 10 ounces baby spinach
    • Salt
    • Freshly ground pepper
    • 1 cup low-fat milk
    • 3/4 cup finely ground semolina
    • 1/4 cup freshly grated Parmigiano-Reggiano cheese
    • 1 large egg, beaten
    • 1 1/2 cups panko (Japanese bread crumbs)
    • 3 large egg whites


    1. In a small saucepan, combine the quinoa with 1 cup of water and bring to a boil. Cover and cook over low heat until the water has been absorbed, about 15 minutes. Lightly fluff the quinoa with a fork and cover it again.
    2. Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil. Add the shallot and cook over moderate heat, stirring, until softened, about 1 minute. Add the spinach and cook until most of the liquid has evaporated, about 5 minutes. Season with salt and pepper. Transfer the spinach to a strainer and let cool slightly; press out any remaining liquid and finely chop the spinach.
    3. In a large saucepan, combine the milk, 1 1/2 cups of water, 1 tablespoon of the olive oil and 2 teaspoons of salt and bring to a boil. Remove the pan from the heat and gradually whisk in the semolina until very smooth. Cook over moderate heat, stirring constantly with a wooden spoon, until the semolina is thick enough to hold soft peaks when the spoon is lifted, about 7 minutes. Remove the semolina from the heat and stir in the quinoa and Parmigiano. Season with salt and pepper and let cool for 15 minutes.
    4. Stir the beaten whole egg and spinach into the quinoa mixture and spread in an ungreased 7-by-11-inch pan; it will be about 2 inches thick. Let cool at room temperature, then cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight.
    5. Preheat the oven to 250°. Cut the chilled semolina mixture into 12 squares. Put the panko in a shallow dish and season with 1 teaspoon of salt. In another shallow dish, whisk the egg whites with 1/2 teaspoon of salt and 1 tablespoon of water. Dip the cakes into the whites and turn to coat, letting the excess drip off. Coat the cakes in the panko and shake off excess crumbs. Transfer to a clean baking sheet.
    6. In a large skillet, heat 2 tablespoons of the olive oil. Add half of the cakes and cook over moderately high heat until golden on both sides and on the edges, about 6 minutes; adjust the heat as necessary to prevent the cakes from burning. Drain the cakes on a paper towel–lined plate, then transfer to a baking sheet and keep warm in the oven. Wipe out the skillet and cook the remaining cakes in the remaining 2 tablespoons of olive oil. Serve hot.
YIELD Makes 12 cakes • TOTAL TIME 1 HR plus 4 hr chilling

postheadericon Parmesan Crusted Chicken


    • 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
    • 1/4 cup grated Parmesan cheese
    • 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
    • 4 tsp. Italian seasoned dry bread crumbs


    1. Preheat oven to 425°.
    2. Combine Hellmann’s® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
    3. Bake 20 minutes or until chicken is thoroughly cooked.
YIELD 4 • ACTIVE TIME 10 minutes • TOTAL TIME 30 minutes

postheadericon All-Butter Easy Pie Dough

Try this recipe for delicious, flaky pie crush, cooked up by Gesine Bullock-Prado, sister of Oscar-winning actress Sandra Bullock.


2 pie crusts


    • 2 cups all-purpose flour, cold
    • 1 teaspoon salt
    • 1 tablespoon sugar
    • 1 cup unsalted butter, cut into small pieces
    • and chilled in the freezer for 10 minutes
    • 1/2 cup ice water (Don’t add the ice to the pie dough, just the water.)
    • 1 teaspoon lemon juice


    1. In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar, and butter until the mixture resembles cornmeal.
    2. In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
    3. Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, cover the dough with plastic wrap, and let it rest in the refrigerator for at least 20 minutes.

postheadericon Shrimp, Leek and Spinach Risotto


    • 2 tablespoons olive oil, divided
    • 2 cups Arborio rice
    • 8 cups boiling vegetable broth
    • 1 c Parmesan cheese
    • 2 teaspoons minced garlic
    • 1 medium leek, chopped
    • 1.5 lbs medium shrimp, peeled and deveined
    • 1 (14 ounce) bag fresh spinach leaves
    • 1 teaspoon fresh ground pepper


    1. Heat 1 tablespoon of olive oil in a large, heavy bottomed saucepan over medium-high heat. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Reduce the heat to medium and stir in one-third of the boiling vegetable broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all. Once the rice is cooked, stir in the Parmesan cheese.
    2. While you are cooking the rice, heat the remaining tablespoon of oil in a pan. Stir in the garlic, leeks, and shrimp. Cook until the seafood is just beginning to turn color. Add the spinach; cook until the seafood is opaque. Combine with the rice, and season to taste with pepper.
YIELD  4 servings • ACTIVE TIME 25 Min • TOTAL TIME 1 Hr

postheadericon Fish Tacos


    • 2 cups/500ml plain thick yogurt or sour cream
    • 4 avocados, pitted, peeled and chopped
    • 1 jalapeno pepper, seeded and chopped
    • Zest and juice of 1 lime
    • A handful fresh cilantro leaves, chopped
    • A few drops green hot sauce, such as Tabasco
    • Salt and freshly ground black pepper
    • 2 tablespoons/30ml olive oil
    • 2 tomatoes, seeded and chopped
    • 1 clove garlic, minced
    • 1 onion, finely chopped
    • 1 red bell pepper, seeded and chopped
    • 1 jalapeno pepper, seeded and chopped
    • Juice of 1 lime
    • A handful fresh cilantro leaves, chopped
    • Salt and freshly ground black pepper
    • 3 cups/750ml all-purpose flour
    • 1/4 cup/60ml cornstarch
    • 1 tablespoon/15ml baking powder
    • Salt and freshly ground black pepper
    • 2 1/2 cups/625ml beer (2 bottles)
    • 2 eggs, beaten
    • Canola or peanut oil, for frying
    • 1 pound haddock fillets, cut into large cubes (450 grams)
    • Homemade Tortillas, recipe follows
    • Iceberg lettuce, finely shredded
    • Spicy Green Chili Sauce, recipe follows
    • 2 cups/500ml very fine corn flour (masa harina)
    • 1 teaspoon/5ml salt
    • 24 hot green chile peppers, such as jalapeno, poblano, hatch or Cubanelle
    • 1/4 cup/60ml olive oil
    • Salt
    • 1 onion, finely chopped
    • 2 tablespoons/30ml distilled white vinegar
    • 1 tablespoon/15ml coriander seeds, ground
    • 3 cloves garlic, minced
    • Pinch sugar
    • 1/4 cup/60ml chopped fresh cilantro
    • Freshly ground black pepper


    1. For the avocado cream: Puree the yogurt, avocados, jalapeno, lime zest and juice, cilantro and hot sauce to taste in a food processor until smooth. Season with salt and pepper. Refrigerate until ready to use.
    2. For the pico de gallo: Combine the oil, tomatoes, garlic, onions, bell peppers, jalapeno, lime juice and cilantro in a bowl. Season with salt and pepper. Refrigerate until ready to use.
    3. For the fish: Combine 2 cups flour, the cornstarch, baking powder and some salt in a bowl. Quickly stir in the beer and eggs (don’t worry if there are a few lumps).
    4. Heat the oil in a deep fryer to 350 degrees F (180 degrees C).
    5. Put the remaining 1 cup flour in a shallow dish. Dredge the fish lightly in the flour. Dip the fish in the beer batter to coat, and then fry until crisp and golden brown, about 1 1/2 minutes. Drain on paper towels and season with salt and pepper.
    6. For serving: Spread some avocado cream on a Homemade Tortilla. Top with 3 pieces of fish and some shredded lettuce. Finish with pico de gallo and Spicy Green Chili Sauce.
    1. Combine the flour, 1 1/2 cups water and the salt, and then knead to form the dough. Pinch off a golf-ball-size piece of dough and use your hands to flatten it into a round shape. Set the round on a piece of plastic wrap and cover with another piece of plastic. Use the back of a heavy cast-iron skillet to flatten the dough. (You can use a tortilla press if you have one.)
    2. Transfer the tortilla to a hot, dry skillet. Cook for about 30 seconds on each side. Remove and keep warm. Repeat with the remaining dough.
    1. Preheat the oven to 450 degrees F (225 degrees C).
    2. Put the peppers on a baking sheet. Drizzle with 2 tablespoons oil and season with salt. Roast until the skins are charred, about 30 minutes. Transfer the peppers to an airtight container and let cool (this will make them easier to peel). Peel off the skins, remove the seeds and cut the peppers into chunks.
    3. Heat the remaining 2 tablespoons oil in a saucepan over medium-high heat. Saute the onions until fragrant, about 2 minutes. Add the roasted peppers, vinegar, coriander, garlic and sugar and cook for 1 minute. Add 2 cups (500 ml) water and lower the heat to medium-low. Cook until almost all the liquid has evaporated, about 30 minutes. Stir in the cilantro and season with salt and pepper.
YIELD 4 to 6 servings • TOTAL TIME 40 min

postheadericon New England Lobster Rolls Recipe


  • For the lobster salad

    • 1 tablespoon kosher salt, plus more for seasoning
    • 1 (1-1/2-pound) whole live lobster
    • 1/4 cup small-dice celery (from about 1 medium celery stalk)
    • 3 tablespoons mayonnaise
    • Freshly ground black pepper
  • To assemble

    • 1 tablespoon unsalted butter, at room temperature
    • 2 top-split hot dog buns


  • For the lobster salad

    1. Fill a large pot with 1 inch of water and stir in the measured salt. Add a steamer rack to the pot. (If you don’t have a steamer rack, lightly bunch a long piece of foil so that it looks like a rope. Then make a figure eight out of the foil rope and set it in the pot.)
    2. Bring the water to a boil over high heat. Add the lobster to the pot head-first, cover with a tightfitting lid, and return the water to a full boil. Reduce the heat and cook at a gentle boil until the lobster is bright red, about 14 minutes from the time it went into the pot. Check its doneness by pulling on an antenna: If the antenna comes out with no resistance, the lobster is done. Remove the lobster to a rimmed baking sheet and let it sit until it’s cool enough to handle.
    3. Using your hands, twist and separate the tail from the body. Twist and remove both of the claws where they meet the lobster body; set the claws aside. Discard the head and torso.
    4. Starting with the tail, remove the small, wispy flippers on the underside of the shell. Using a fork, pierce the exposed tail meat and slowly twist and pull it out of the shell in one piece. Rinse any white debris off of the tail meat and set it aside on a cutting board. Discard the shell of the tail.
    5. Twist the claws and separate them from the legs; set the legs aside. Gently wiggle and pull the smaller part of the pincer shell off each claw. Using a seafood cracker, gently crack the claws, remove the meat, and set it aside on the cutting board. Crack the legs, remove the meat, and set it aside on the cutting board.
    6. Check the meat for any cartilage or shell and discard it. Coarsely chop the reserved meat and place it in a medium bowl. (You should have about 1 cup.)
    7. Add the celery and mayonnaise, season with salt and pepper, and stir to combine. Cover tightly with plastic wrap and refrigerate for at least 30 minutes and up to 6 hours.
    1. Spread the butter on the outside of the buns. Heat a medium frying pan over medium heat until hot, about 3 minutes.
    2. Place the buns in the pan butter-side down and toast until golden brown, about 1 to 1 1/2 minutes. Flip and toast the second side until golden brown, about 1 to 1 1/2 minutes. Divide the lobster salad between the buns and serve immediately.