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Archive for July, 2013

postheadericon Simple and Easy Mayonnaise

Equipment you need:

A bowl

Blender or whisk

Measuring spoons (Pick up at dollar store for cheap)

Container for refrigeration of Mayonnaise

Ingredients you will need:

4 egg yolks (separated from whites)

Juice of 1/2 lemon

1 tsp dijon mustard

1 tsp white wine vinegar

Extra virgin, cold-pressed olive oil

How to do it:

  • Place egg yolks, lemon juice, dijon mustard and white wine vinegar into blender or bowl.
  • Place blender on low setting and leave lid off. While these ingredients are blending, slowly pour in a continuous thin stream of olive oil until the mixture assumes the consistency of mayonnaise (it should be thick). This will be a lot of olive oil.
  • If hand mixing, use whisk until the mixture assumes the consistency of mayonnaise.
  • Once the mixture becomes thick, stop pouring in olive oil and leave it to blend for another minute (this time with lid on) or hand whisk.

Ready to eat immediately or can be refrigerated for at least one week.  Great for our egg salad sandwich recipe!


postheadericon White Chocolate Frosting

What you need:

  • Large bowl
  • Wire whisk, electric mixer or a large spoon
  • Measuring cups/spoons
  • 1 stick butter, at room temperature
  • 2 1/2 cups powdered sugar (I sifted this through a fine colander to reduce lumps)
  • 1 tsp. vanilla
  • 4 ounces white chocolate, melted (melt slowly & carefully in microwave)
  • 1/2 tablespoon milk (I added a little more to thin it out-eyeball it)

How to do it:

  • Cream butter in mixer till fluffy. Add vanilla. 
  • On low, mix in powdered sugar, then white chocolate. 
  • Add milk to reach desired consistency. 
  • Whip on medium a few seconds till fluffy! Spread on cooled brownies, cakes or cupcakes. Chill and then enjoy!

postheadericon Tuna/Salmon Salad Sandwich

Tuna/salmon sandwich
Tuna/Salmon Sandwich

What you need:



Knife or spatula


Cooked/canned Tuna or Salmon (depending on how many you want to feed.  1 small can = 2+ sandwiches)

Mayonnaise (homemade recipe here or Miracle Whip

Green onion (depending on how many you want to fee.  2 stalks green onion = 2 sandwiches)

Celery (optional)

Pinch of Salt for adding to tuna/salmon mixture (Omit if on sodium restricted diet.)

Pinch Pepper


Butter or Margarine (optional)

Optional toppings:  Tomato/Lettuce/Bean Sprouts etc.

How to make it:

  • Mash up your canned/cooked tuna/salmon in a bowl
  • Cut up your green onion and celery (optional) into small pieces.
  • Add cooked/canned tuna/salmon in bowl with green onion and celery and mix.
  • Add your mayonnaise, salt and pepper chicken mixture and mix together until the mayonnaise, vegetables and seasonings are mashed together.
  • Put your bread on plate and add butter or margarine, if preferred.
  • Scoop a generous amount of the tuna/salmon salad mixture onto your bread and put together.
  • Enjoy!  Yes you did it!  Now go brag about it to all your friends.
Sodium restricted diets:  Use less salt

postheadericon Tina J’s Crock Pot Stoup

More than a soup and not quite a stew!

What you need:

  • Crock Pot
  • Sharp knife for cutting and or peeling
  • Cutting board to save those awesome counters of yours
  • Your favorite meat!  Ground pork, Sausages, beef, chicken, turkey
  • 1/2 a cup of water (No measuring cups?  Use a coffee cup!)
  • Garlic clove
  • Potato’s
  • Carrots
  • Brocolli
  • Cauliflower
  • Onion
  • Any other veggies you like!  Canned, frozen or fresh!
  • Package of vegetable soup mix
  • Rice or pot barley
  • Parsley fresh or dried
  • Chili flakes *Optional but great for a kick!
  • Salt & Pepper to taste (Sodium restricted diets omit the extra salt)
  • Optional:  Dumplings (Recipe added in Recipe Index page)
  • Soup bowl
  • Spoon
  • Appetite!

How to do it:

  • Decide what meat you want.  We like ground pork and sausages cut up.  Add the meat to the crock pot and a half cup of water.
  • Sprinkle garlic on it and let cook till meat is fully cooked on High for about an hour.
  • Then add vegetable soup mix and then add veggies of any kind whether canned, frozen or fresh or even a mixture all of the listed.
  • Then add Hot water to an inch or more from the top of the crockpot.
  • Now add a couple of small handfuls of rice and of pot barley.
  • I like to add parsley and chile flakes to taste.  (Add salt and pepper to taste if you like as well.)
  • Mix together in the crock pot and let cook on low for 8 hrs or high 4 to 6 hrs  depending on your time.
  • Optional:  Dumplings can be added to the top an hour before serving if wanted.  (Recipe added here.)  Just don’t fill the crock pot as full or the dumplings won’t fit.
  • Serve in a bowl or on a plate and Enjoy!!… T.<

Thanks Tina J for a wonderfully simple and easy meal idea!


postheadericon Spectacular Meatballs

Spectacular Meatballs
Spectacular Meatballs

What equipment you need:

Bowl large enough to put your ingredients into

A chopping board

A sharp knife

A cookie/shallow pan

Freezer bags (Believe me you’ll want to make enough for a number of our recipes)

What ingredients you need:

Ground beef, turkey, chicken or pork or a mixture for the more adventurous!

One onion – I prefer the white or red ones

One egg per lb or kg of meat

Crackers or stale bread





Other spices optional: Italian seasoning

How to make it:

  • Wash your hands and clean your prep area.
  • Turn oven onto 350 F
  • Place your meat in a large bowl
  • Cut off one end of the onion, leaving the bulb end in tact to prevent tearing up when you chop the onion or turn on your back stove element and chop your onions on front, turned off, element to avoid tears all together.  Chop onion finely.
  • Add egg(s), chopped onion, some crackers or stale bread, a squirt of mustard and ketchup or about a 1/4 cup, salt, pepper and any other optional spices.
  • Mix the ingredients together and form into small meat balls.
  • Put aluminum foil on the baking dish and ad the meat balls in rows.
  • Put into oven for 45 minutes (depends on your oven.  May need longer or shorter times), turning at about 20 minutes of cooking time.
  • Remove from oven and cut one meat ball open to ensure that it is done.
  • When completely cooked, remove from oven and allow to completely cool.
  • Put your cooled, cooked meat balls in the storage bags to freeze or make one of our other recipes calling for these meatballs.
  • Pat yourself on the back.  You did it!


postheadericon Red Velvet Brownies with White Chocolate Frosting

Red Velvet Brownies with White Chocolate Frosting

What you need:

  • Large bowl
  • Wire whisk, electric mixer or a large spoon
  • Baking pan
  • Oven
  • Toothpick or fork
  • Measuring cups/spoons
  • 1 stick butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 1 1/4 cups flour
  • 1/4 teaspoon salt
  • 3 T. cocoa powder
  • 2 T red food coloring (I used red food color paste so in that case, less than 2T)

How to do it:

  • Preheat oven to 350. 
  • Line 8 x 8 pan with parchment paper. 
  • In a small bowl, mix cocoa powder, food coloring and vanilla to form a paste. Set aside.
  • In a larger bowl or mixer, cream butter and sugar till fluffy using  a mixer or spoon. Add eggs. 
  • On low, mix in the cocoa powder paste, flour and salt. Mix only until combined. 
  • Spread evenly in the pan and bake 25-30 minutes, or until toothpick inserted in center comes out clean. 
  • Cool completely. At this point you have delicious CHEWY brownies. Serve as is or with powdered sugar if you want. Or proceed to white chocolate frosting here on our icing page! 

postheadericon Potato Salad with egg

Potato Salad
Potato Salad

What supplies you need:

A large bowl

A large pot to boil potato’s

A pot to boil the eggs

A fork/spoon/knife

Cutting board

What ingredients do I need:

6-8 cooked potato’s or more depending on the crew you are feeding

6-8 eggs hard boiled

Bunch of green onions/chives washed

Bunch of radishes (optional) washed

Dill pickles (optional)



How to make it:

  • Boil your potato’s on stove with enough water to cover the potato’s.  Add a sprinkle of salt to the water.
  • Boil the eggs on stove with enough water to cover the eggs.  Add a sprinkle of salt to water to make peeling easier.
  • Drain water from potato’s and eggs and set aside to cool.
  • Chop up potato’s into bite size pieces on cutting board.
  • Chop up eggs into small pieces on cutting board.
  • Chop up the green onions/chives, pickles and radishes into small pieces
  • Add other ingredients to the chopped up potato’s in a large bowl including mayonnaise.  Add mayonnaise until the desired consistency is achieved.  Some like mayonnaise and some don’t, so add what you like.
  • Sprinkle paprika, salt and pepper over potato mixture.
  • Optional: Add a hard boiled egg to the top for extra points
  • Set in your refrigerator and eat after about two hours.
  • This cannot be frozen but will stay in fridge for at least two days.  Don’t worry though because it will be gone long before.

postheadericon Melt in your mouth Beef Roast and Veggies

What you need:

  • A roast big enough to feed your family or just you
  • Some onions (I like the red ones but if you don’t like onions don’t add them)
  • Salt & Pepper to taste
  • Ready made steak spices or watch for a simple, easy to do it yourself steak spice you can make TBA
  • Olive oil or vegetable oil or cooking oil or butter
  • Potato’s
  • Carrots
  • Flour or cornstarch for amazing gravy
  • A glass or small bowl
  • Whisk or fork
  • A large frying pan
  • A roasting pan big enough for the roast and later for the potato’s and carrots
  • A sharp knife for cutting up the veggies
  • A cutting board so you don’t damage your counter
  • A stove top
  • An oven set to 350 F
  • Some water for later
  • If you do not add the onion you may substitute some roasted garlic.  Don’t worry the instructions are below and easy.
  • A big fork to move things around in the roasting pan
  • Patience
  • A big appetite because when you taste this you will want more.

What to do:

  1. Thaw out your roast if it is in the freezer.  Thaw it in the refrigerator to keep the bad stuff away or use a fresh roast.
  2. Now pour a little oil of your choice in the large frying pan and set on a higher setting on that thing we call a stove.  Add some spices if you like.  I usually add a little of any premixed steak seasoning directly to the pan.
  3. Once the oil is hot, take the roast and put it into the pan with the oil and seasonings.  Let it brown just a little on all sides.  This helps to keep all the juices inside of the roast which you will love later on.
  4. Chop up your onions while you are waiting.  I slice thin pieces but you can chunk them if you like.
  5. Once the roast is browned or seared (wow you learned a new word!), take it out of the pan with that big fork I mentioned or you can lift with your hands if you are adventurous.  Place the roast inside the large roasting pan fat side down.  Add the onions to the top of the roast.
  6. Place in oven and let it smell up your house and make everyone who comes in wonder what the heck you are cooking.  Maybe get an extra plate ready because they will want to stay.  Cook for anywhere from 2 hours t0 6 depending on your roast size.  Keep checking on it every hour or so and use a spoon to put the juices from the pan back onto the roast.
  7. Two hours before the roast is ready you will peel and cut up your potato’s and carrots.
  8. About an hour and a half before the roast is ready, you can add your peeled and cut up potato’s and carrots to the roasting pan and depending on how much juice there is at the bottom of the pan, you may add enough to cover the bottom of the pan to about an inch.  Add the salt and pepper to the vegetables.  Put the lid back on and return to oven.
  9. I don’t use a meat thermometer but if you do then make sure the roast in the center gets to 140ºF rare, 155ºF medium, 165ºF well done.  I generally poke it to see if it is done.  When the veggies are done then the roast will be done as well.
  10. Remove the roast from the oven when you think it is done.  Let it rest now.  Do not cut it up right away.  Wait 5-10 minutes to seal in the juices.
  11. See our gravy recipe for using either cornstarch or flour here:

That’s it!  Now sit back and enjoy it knowing you did this all on your own.  Kudo’s to you!


postheadericon Mayo Free Chicken Cilantro Stuffed Peppers

Mayo Free Chicken Cilantro Stuffed Peppers
Mayo Free Cilantro Chicken Salad

■6 ounces cooked chicken breast, chopped
■1/2 cup diced red onion

■1 cup diced celery
■1/2 cup cherry tomatoes, halved
■4 red or yellow peppers, tops cut off* or use large tomatoes, insides scooped outDressing
■1/2 cup plain Greek yogurt, nonfat
■1 tablespoon extra virgin olive oil
■1 teaspoon garlic powder
■1/2 teaspoon cumin
■1/2 teaspoon salt
■1 teaspoon lemon juice
■2 tablespoons fresh chopped cilantro *Tip:  Careful with the amount as it is strong.  Put a little in, mix it and taste to see if you need more.Directions

  • In a small bowl mix your dressing ingredients together.
  • In a large bowl add all other ingredients, combine with dressing.
  • Add one cup of chicken salad to each pepper or tomato half. Serves 4.
  • *Alternately:  Leave out tomato for those who have stomach issues.

Nutrition Info

Calories per serving: 149* Fat: 5g* Cholesterol: 36mg*Sodium: 66mg* Carbs: 8g* Fiber: 2g* Sugars: 5g* Protein: 17g* Points+: 4*


postheadericon How to make dough rise

Making homemade bread is easy; but, one of the main challenges in baking bread is getting the dough to rise. Yeast will rise best in temperatures between 80 and 90 degrees fahrenheit. Finding a location in your home that stays this temperature can be difficult. If you try to make dough rise in a cooler spot, the rising will be sluggish. If you put it in a spot that is too warm, the yeast can burn itself out.

Most of us do not live in rooms that are between 80 and 90 degrees. If you do, you can just set your bread dough out on the counter to rise. Most of us need to find a warmer location.

We  will explore working with yeast and how to make dough rise. There are plenty of ideas here, so everyone should be able to find a solution that will work for each situation.

So, let’s bake bread!

How to Use Your Oven to Make Dough Rise

  • Turn your oven to “warm” for just a few minutes. Let it warm up, then turn it off. Leave the oven door shut. Cover the dough with a cloth, then set it in the oven. As long as you do not open the oven door, it should stay about the right temperature.
  • Fill a shallow pan with hot water and put it on a lower shelf in the oven. Set your bread dough above it and leave the door closed. If the water cools off, dump it out and add more hot water.
  • If your oven has a pilot light, you might be able to use that for your rising dough. Watch to be sure it does not get too warm. If needed, keep the door open a bit to adjust the temperature.
  • You may be able to use the lightbulb in your oven to get it to the correct temperature for rising dough.

How to Activate Yeast Video


A Makeshift Proof Box

How to Make Dough Rise

Commercial bakeries use a proof box for their rising dough. You can make a homemade version very easily with items you already have in your house.Step 1 – Place a towel over a heating pad.

Step 2 – Set a cake rack on top of the towel.

Step 3 – Put the dough in its bowl on the rack.

Step 4 – Invert a corrugated cardboard box or a foam ice chest over the entire set up.

Step 5 – Adjust the heating pad setting to change the temperature inside the box.

Step 6 – Use a thermometer to monitor the temperature.

Tip: If you need to increase humidity for the final rise, put the loaf pans inside sealed plastic bags to which a little water has been added.