Shelley's Cinnamon Cake

This Cake.........this cake........Oh my goodness it is just the best! It really is amazing!  Shelley Palmere made this often for work events and celebrations. It was sooooo good! 

Love you Shell, miss you!

4 eggs

2 cups sugar

2 cups flour

2 teaspoons baking powder

pinch of salt

1 cup of milk

1/4 lb. of Butter

2 teaspoons of good vanilla

3/4 cup of Ground cinnamon

1/4lb. of butter

Cream together in a bowl, 4 eggs with 2 cups of sugar then add 2 cups flour, 2 tsp of baking powder and pinch of salt. In a pot add milk, butter and vanilla and bring to a slow boil until butter is melted, then add this to the mixture.  Grease and flour a 13x9 inch pan and add mixture. Bake at 350 for for approximately 25 minutes or until toothpick comes out clean. While cake si still very hot, cut up 1/4 lb butter into slabs and place all over cake and let melt. Once al butter is melted, sprinkle 1/4 cup of cinnamon and 3/4 cup sugar on top. 

 

Shrimp Scampi

 4 Tablespoons oil

3 Tablespoons butter

2 teaspoons crushed fresh garlic

20 jumbo shrimp ( I use extra jumbo from Giant)

1/2 teaspoon crushed red pepper

1 teaspoon oregano

1/2 teaspoon salt

2 Tablespoons flour

1/2 cup sherry or dry white wine

juice of 1/4th lemon

3/4 cup chicken broth

In a heavy skillet, heat oil and butter; add garlic and saut''e until slightly brown. Add shrimp and cook until firm. Add spices , flour, stirring well. Add sherry and lemon juice then chicken broth. Simmer over low heat for about 10 minutes. Place 5 shrimp on each plate and

cover with sauce. Makes 4 servings.  

Marinara Sauce

 While I know how easy it is to just open a jar of sauce, some how it is so much better fresh, home made....you can use canned tomatoes, or process your garden tomatoes for this. Oh how I love sauce and pasta!

2 teaspoons of crushed fresh garlic

4 Tablespoons of olive oil

4 cups of whole peeled tomatoes

2 teaspoons oregano

1 teaspoon basil

1 teaspoon crushed red pepper flakes

2 teaspoons chopped fresh parsley

1/2 teaspoon salt

8 oz of Spaghetti, or pasta of choice

In a large pot, or heavy skillet, fry garlic in oil until golden brown. Add tomatoes and spices and simmer over low heat for about 30 minutes.

Serve over pasta of choice, zoodles, low carb pasta, what ever you like. Enjoy! This serves 4.

   

Jack Schneider's Mother's " Poor Man's Fruit Cake"

 1 lb Raisins

4 cups of water

1/2 lb butter

3 1/2 cups flour

2 cups sugar

1/2 t salt

2 t Cinnamon

2t ground nutmeg

1 t allspice

1t ground cloves

2t baking soda

2 eggs

1 t vanilla

1 Cup walnut pieces finely chopped

Pre-heat oven to 350 degres

Grease and flour a tube pan

Boil raisins in water for 30 minutes. Set aside and add butter, allowing butter to melt. Mix dry ingredients until evenly mixed together. add the raisin mixture and blend together. Add eggs, vanilla and nuts and mix until thoroughly blended. 

Add batter to the greased and floured pan. Bake at 350 for approximately 1 hour.

This is a gently spiced, very moist cake that was enjoyed every Christmas. Dorothy thinks it is from the Depression days.

  

Pecan Pie

 Non-stick vegetable oil spray

No-Roll pie crust ( recipe in blog)

10 Tablespoons of un-salted butter ( 1 1/4 sticks)

1 cup light corn syrup

3/4 cup firmly packed light brown sugar

3 large eggs, room temperature

1/2 teaspoon vanilla extract

1 1/2 cups pecan pieces

2 cups pecan halves

Spray 10-inch diameter fluted ceramic tart dish with 1-inch sides, or glass pie dish with nonstick vegetable oil spray.

Press dough to thickness of 1/4 inch into bottom and up the sides of prepared dish. Trim and crimp edges. Cover and refrigerate at least 30 minutes ahead.

Melt butter with corn syrup and sugar in heavy medium saucepan over medium-low heat, stirring until sugar dissolves. Remove from heat and let stand at room temp. for 15 minutes.

Position rack in center of oven and preheat to 350 degrees.

Using and electric mixer beat eggs in large bowl until pale yellow and fluffy, about 5 minutes. Add corn syrup mixture and beat 1 minute. Add vanilla and beat 2 minutes. Stir in 1 1/2 cups of pecan pieces. Pour mixture into the shell. arrange Pecan halves on top of filling in concentric circles, covering filling.( nuts will not sink)

Bake until filling is just set, covering nuts if browning too quickly, about 50 minutes. 

Transfer pie to rack and cool. Cover tightly and refrigerate. Let stand 2 hours at room temp before serving. 

Pecan pie is Harry's most favorite! 

Sausage Wraps

 These little yummy bites will be a big hit, so easy and make extra, because they will be gone in a flash! The bacon will crisp up and the brown sugar will create a candy like coating. 

3 10oz packages of mini smoked sausages or weiners

1 lb bacon

1 heaping half cup brown sugar 

Wrap each sausage in a piece of bacon. ( not the whole piece of bacon, you will need to cut the bacon in thirds or even fourths depending on the length of the bacon)

Secure with a tooth pick

Arrange on an ungreased shallow pan, or cookie sheet. 

Sprinkle generously with the brown sugar. Bake at 350 until bacon is done, may take an hour.

Transfer to serving platter.  

  

Crockpot Apple Butter

 Well, it's the middle of August here in Maryland. And I am finding glimmers of Fall. The stores are starting to carry Pumpkin spice everything. Apples are on my mind. Just thinking of the wonderful scents of Fall, cinnamon, cloves, allspice.............Ahh my favorite time of year. In just a little over a month I will be starting my Pumpkin Bread marathon it truly is amazing. My sweet Mother in law could eat an entire bread all by herself. Well here is another sweet recipe to get you in the mood for Fall. 

7 Cups of unsweetened good quality applesauce. I have always trusted Musselmans for great quality. 

2 Cups of good apple cider. ( Its off to Weber's for some liquid gold)  

1 1/2 Cups of Local honey ( it's important to support our local bee keepers)

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

In your crockpot, mix all ingredients and cook on low for 14-15 hours or until mixture is a deep brown. Pack while hot into 4 hot pint jars. Process in a hot-water bath for 10 minutes, counting the time after the jars have been immersed and the water comes again to a rolling boil. Remember once you remove, listen for that "pop" that insures you it's processed and sealed correctly.

Note: if you are not willing to go the canning method, this will freeze well. Just be sure it is frozen in a good quality freezing vessel. 

Serve on biscuits, bread, or a nice big dollop on cottage cheese is so good!

Hope you enjoy! Sending love! Happy Fall Y'all 

 

Baked German Potato Salad

1 Cup diced bacon

1 cup chopped celery

1 cup chopped onion

3 T all-purpose flour

1 t salt

1/2 t black pepper

2/3 cup sugar

2/3 cup apple cider vinegar

1 1/2 cups water

1/3 cup chopped fresh parsley

2 t celery seed

2 quarts red potatoes, boiled, peeled and sliced 1/8 inch thick ( I used a 3 lb bag )

Fry the bacon until crisp in a medium skillet, or air fry , or as I do, I place it on a cookie sheet and bake in the oven.

Reserve bacon grease as you remove the cooked bacon.

You will need 1/4 cup of the bacon grease, if not enough add more if you have it or add vegetable oil to make up the 1/4 cup needed.

In to a skillet add bacon grease, celery, onion and cook over medium heat for 3 minutes. Add flour salt and pepper and cook 2 minutes more. Then add the sugar, vinegar and water all at once and , stirring with a whisk bring to a boil and cook 1 minute. Add parsley, celery seed and reserved bacon and combine. Remove from heat.

Pre-heat the oven to 375. Place potatoes in a greased 13x8x2 inch casserole and pour the dressing over all. Mix very gently so potatoes are not broken up. Bake for 45 minutes or until the middle of the casserole bubbles.

This is perfect for family gatherings, especially because it can remain at room temp since there is no mayonnaise or ingredients that will spoil.

I was given this recipe from a fellow secretary who lived in Pennsylvania near the Amish Market. She gave it to me when we were having a conversation about how my Son tried German potato salad for the first time, then came home with" canned" German Potato salad. That's when she said oh, no! That stuff is horrible! She since has passed away, but this recipe reminds me of her kindness in sharing. 

    

  

Sausage Gravy

1 pound sage bulk sausage ( as lean as possible)

2 Tablespoons finely minced onion

6 Tablespoons all -purpose flour

1 quart of whole milk

1/4 teaspoon grated nutmeg

1/4 teaspoon poultry seasoning ( rounded)

Dash of Worcestershire sauce

1/4 teaspoon black pepper

18 large biscuits

Crumble the sausage into a large sauce-pan and sauté over medium to low heat, breaking up the meat into small pieces as it cooks. Do not brown, or crisp just before it's done add the onion and cook until transparent. Drain off all but 2 Tablespoons of meat drippings. Stir in flour with a whisk and cook over medium-low heat for 6-7 minutes or until flour turns a golden and bubbles up. Pour all of the milk in at once and add the seasonings. Cook and whisk util the gravy thickens up.

Serve on top of biscuits. Yum!

Lasagna * Low Carb, Low fat version

 We are always looking for ways to eat healthy, but have meals that are delicious. It helps when you are dieting and can have something yummy AND stay withing your macros.

I stumbled across this recipe the other day and thought I would give it a try. I am learning an entirely new way to cook with these low carb low fat, high protein options. It can be hit or miss. Well this one is a hit for sure! I give credit to Katrina Christine on Tik Tok. She created this dish and it's really a winner for sure! So here goes.

You will need a 13x9 lasagna dish and a Loaf Pan 

NOODLES:

2 eggs

1 cup low fat cottage cheese ( "Good Culture" has lowest carb count) 

1/3 cup of water

1 scoop of Devotion Buttery Blend Protein Powder ( optional ) by adding this we've upped the protein

1/4 cup fat free shredded mozzarella

Italian Seasoning

Place all of the above in a blender mixing well.

In a 13 x 9 inch baking dish sprayed with cooking spray, place the mixture and spread it evenly. Sprinkle with Italian seasoning of your choice. She uses Tastefully Simple Italian garlic seasoning. I use Son of Italy brand. 

Bake uncovered in a preheated 350 degree oven for 20 minutes.

When done it should feel slightly firm, and as it cools it will flatten and firm up more. Allow to cool completely. 

Once cooled and you are ready to assemble the lasagna you will cut it in 3 equal " noodles". They will be the perfect size for the Loaf pan you will make it in.( you are not cutting length wise, but by width.)

CHEESE FILLING:

1 cup of low fat cottage cheese

2 teaspoons of grated Parmesan cheese

1 egg

1teaspoon of Italian seasoning

Place in you blender and blend well, and sit aside.

MEAT AND SAUCE:

1 pound of ground meat ( lean beef, or lean turkey, I used turkey 93% lean)

2 Cups of Marinara ( I use Rao's because it has less sugars)

1 teaspoon of Italian seasoning, and a sprinkle of garlic powder

Brown the ground beef, drain any fat and add sauce, let it simmer a while. 

You will need 1 cup of fat free Mozzarella Cheese( rinsed) and 2 teaspoons of grated Parmesan cheese.

NOTE: Rinse the fat free Mozzarella in cold water. Pat dry or just let it drain as pictured. The reason is that there is an additive sprinkled in the fat free cheese that prevents it from melting, and it will also remove added carbs from the additive.( often a cornstarch type powder)

Next we build our Lasagna. Using a loaf pan, spray with cooking spray.

1st layer is meat sauce

then place one of the 3 noodles on top

1/3 of the cheese filling goes on the noodle, then meat sauce, then 1/4 cup of the mozzarella cheese.

Noodle,1/3cheese filling, meat sauce, 1/4mozzarella

Then add your last layer, noodle remaining cheese filling, meat sauce and remaining mozzarella. Sprinkle the top with the Parmesan cheese and a sprinkle of Italian seasoning.

Bake uncovered at 375 for 45 minutes.

This makes 4 servings, cutting 4 equal slices the width of the loaf pan. 

633 calories, 11.1 Net Carbs 73.3g protein per serving

The next time I make this I will experiment by using Egg Beaters instead of whole eggs. This will reduce the fat and calories.

Thai Peanut with Noodles and Shrimp

 This is a " Semi homemade" meal.  As many of you know, my husband and I have been on a weight loss journey the past 8 months. I have lost 60 pounds and Harry 69 pounds. To keep things interesting I have found things to make for dinner that keep the boredom away. This is a little meal we have that I make our own by adding a few extra ingredients. 

1 Package of Miracle Noodle Keto Meal Thai Peanut. ( Sprouts market sells this, as well as Amazon)

22 large to jumbo shrimp, thawed, cleaned and shelled.

1 T  Avocado oil

1 heaping tablespoon of PB-Fit powdered peanut butter

Water to mix.

First add enough water to the peanut butter powder to make it creamy, almost like melted peanut butter would look like, not runny but smooth. Set this aside for later.

In a skillet place the oil and once at medium heat add your shrimp.

While shrimp cooks rinse and drain the noodles that come with the package. I like to cut the noodles up with scissors so they don't clump making it hard to serve them.

 Once shrimp is almost done, add the sauce packet that comes with the package, mix with shrimp, then add the noodles. Mix well... now add the PB-fit you made earlier. Mix this in stirring and on low heat allow to finish cooking, about 5 to 8 minutes stirring every so often.

Cooks note: If you like a little spice, Saute the shrimp in chili infused oil, just a little, and add a teaspoon of red pepper flakes at the beginning. So yummy! 

Serve over steamed broccoli ( optional ) This makes 2 servings divide the shrimp between each. 

We really enjoy this meal. 276 calories and 33 g protein. 

Shrimp- 140 calories , 26 g. protein 2 net carbs

Keto Meal Thai Peanut - 70 calories, 2 g protein 3 net carbs 

PB-fit - 35 calories, 4 g protein 2.5 net carbs

Broccoli( steamed) 31 calories 2.5 g protein 3.6 net carbs 

** The calculations are according to Fitness Pal app.**   

Country Breakfast Sausage

 1 pound ground pork ( lean if you can find it)

1 teaspoon paprika

1/2 teaspoon dried leaf thyme

1/2 teaspoon dried leaf sage

1 teaspoon freshly ground pepper

1/4 teaspoon majoram

1 level teaspoon salt

1/8 teaspoon ground red pepper

Mix all ingredients in a medium bowl until well combined. Cover and refrigerate overnight.

Shape into 6 patties. Cook in non-stick skillet over medium heat until done, and browned on both sides. Make sure they are done in the middle. 

This is a yummy sausage Pattie, and no fillers, or unknown ingredients.

Serve for breakfast, or any meal. It is great on a breakfast sandwich!

  

 

Toll House Pie

2 Eggs

1/2 C. Flour

1/2 C. white sugar

1/2 C. packed brown sugar

1 C. melted butter (cooled to room temp)

1 16oz. bag of chocolate chips

Unbaked pie shell

Preheat oven to 325 degrees

In a large bowl, beat eggs until foamy. Beat in flour, white and brown sugar until well blended. Blend in butter. Stir in chocolate chips. Pour into the pie shell. Bake at 325 for about 1 hour. Serve with ice-cream or whipped cream. Yum!

                             

 

Hobo Burgers

 I was a Girl Scout, my sister was a Brownie. And my Mom was a Girl Scout Mother. We had a lot of fun, many activities I still remember, and cooking around the campfire was so much fun! Here is one of the recipes I remember and to this day make it. It's a fun dish to let the kids participate in.

1 pound of ground beef, or enough hamburger patties for each person to have.

4 cups each, raw potato slices, and carrot slices

2 cups of raw onion slices

1 T margarine, or butter

1 T water

Aluminum foil

Pull off a sheet of foil about 14 inches long. Place the hamburger pattie in the middle ( season with what ever you like). On top of the burger place the potatoes, then carrots, then onion slices. Add the water, and the table spoon of butter or margarine. Wrap the foil into a tight pouch. 

You can either bake for 20 minutes or until tender on campfire coals, or place pouches on a cookie sheet and bake at 400 degrees until vegetables are tender and meat is browned.

Enjoy!  

Note: There are many variations, as you can add any vegetable you like, and even top the burger with cheese if you like. Get creative!

                                                     

 

Zucchini Bread

 2 Cups of Sugar

3 Eggs

1 Cup oil

2 Cups zucchini, peeled and grated

3 Cups Flour

1 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1/2 Cup of milk

1 teaspoon vanilla extract

1/3 cups chopped nuts

Raisins ( optional )

Blend by hand the sugar and eggs, and oil . Stir in zucchini.

Add the remaining ingredients, except nuts. Blend thoroughly, then fold in nuts and raisins. Pour into greased and floured loaf pans  (2). Bake at 325 degrees for 60-65 minutes. Test with a toothpick. 

                                                   

                                                  

 

 

Sunflower Salad

 1 cup shredded carrots

1 cup diced celery

1/4 cup chopped onion

1 cup rotisserie chicken

1/2 cup Dukes mayonnaise

1 teaspoon mustard

2 teaspoons vinegar

** shoestring potato sticks, see below.

Mix first 4 ingredients; combine next 3. Mix together.

just before serving, add 1/2 can shoestring potato sticks. Sprinkle with 2/3 cup sunflower seeds. 

This salad hits all my notes! savory, crunchy, flavorful and mostly " easy". Try it this summer when you are asked to bring a dish!

                                       

   

Imperial Cod Fish Filets

 4 Cod fish filets

1 t. Old Bay seasoning

1 egg

1/2 cup Dukes mayonnaise

1/4 cup green pepper chopped

4 pimiento stuffed olives, chopped

1/2 t. dry mustard

1/2 t salt

1/8 t white pepper

Place cleaned  filets in a baking dish with 1/4 cup of water. Sprinkle with the seafood seasoning.

Beat egg and mayo and remaining ingredients and spread over the fish. a crumble topping of your choice may be sprinkled over top, like panko, cornflakes, bread crumbs etc.

Bake at 350 for 30 minutes. 

Enjoy!

Just one of many !

                           

 

                          

Crab Cheesecake

 Crust:

1 cup crushed Ritz-type crackers

3 T melted butter

Make cracker crust to line bottom of a 9-in springform pan. Bake 10 minutes at 350. Then reset oven to 325.

Filling:

2 80z. pack cream cheese

1/4 cup sour cream

3 medium eggs

Use a hand mixer to beat until fluffy, then add the following to this mixture:

1 t lemon juice

1/2 t Old Bay seasoning 

1/8 t black pepper

2 t grated onion

1 shake of tabasco

Once mixed, add 1 cup of regular crab meat, again mix well.

Pour into cooled crust. Bake 50 minutes at 325 until cake is set. Remove from oven. Run a knife around edge loosening the cake. Cool on wire rack. Remove sides of pan. Spread the cake with 1/2 cup of sour cream. 

This can be served warm for a brunch serving 6, or served cold and spread on crackers as a canape for 12 or more.

                                                                            

Spinach Stuffed Mushrooms

 12 Medium sized Portobello mushrooms

1 10 oz. package of frozen spinach souffle, thawed

1/3 cup grated Parmesan cheese

Wipe mushrooms with a damp towel; remove stems . 

In a small bowl mix the thawed spinach souffle and cheese. Spoon the mixture into the mushroom caps.

Bake at 350 for 8- 10 minutes or just until warm all the way through. 

Crab Biscuits

 This recipe makes 80 hors d'ouevres. Great way to stretch a pound of crab meat. I use " special " crab meat in this recipe, not the lump as pictured. 

2 packages of refrigerated biscuit dough ( 10 oz size)

1 pound of crab meat

1/2 cup mayonnaise ( I always use Duke's)

2 teaspoons prepared mustard

10 slices of American Cheese

Cut biscuit dough into quarters. Bake according to package instructions. 

Meanwhile remove cartilage and shells if any from the crab meat.

add mayo and mustard to crabmeat and mix well.

Once biscuits  are done, and cooled, slice each little biscuit lengthwise, 3/4 of the way through; open gently and fill with about 1/2 teaspoon of crab mixture 

Cut each slice of cheese into eights. Tob each biscuit with a piece of cheese. Arrange biscuits  on a cookie sheet ( nonstick or nonstick foil) Cover with aluminum foil. ( you can do this ahead of time and place in fridge.)

When ready to serve, put covered biscuits in a 250 to 300 degree oven and bake until cheese melts and crab mixture is hot, usually about 20 minutes.

Serve hot!

  

Maryland Crab Bake

Before beginning, have all of your ingredients ready, and equipment.  The crabs will be moving around, so you will need to work fast.    

 2 dozen fresh Maryland Blue Crabs

1 lb raw shrimp

6-8 oz. water

1/3 C lemon juice

1 t Worcestershire sauce

Old Bay seasoning to taste ( I use a level tablespoon to start, usually a little more)

1 whole head of garlic, each clove peeled and cut in half 

1/2 C butter

1/3 fresh Jalapeno pepper sliced 

1 lemon or lime sliced

salt and pepper

5 fresh ears of corn, husks removed

12 "new" potatoes ( red, small, unpeeled)  

Place the potatoes in the bottom of a very large steamer pot. Cut the fresh ears of corn in half and place over the potatoes in an upright position. Rinse off the crabs and place face down as next layers. Top with the shrimp . Over this pour and lemon juice, and sprinkle Worcestershire sauce, Old Bay and garlic over all. Slice butter and place on top. Complete layering with the jalapeno pepper, lemon slices, salt and pepper. Cover pot and boil over high heat for 20 minutes. Turn heat off and allow to set until ready to serve. 

When ready, pour out on a huge platter or in the middle of a picnic table that is covered in paper.  Serve with some ice cold Natty Boh! 

Yum!

Serves 6   

Just a little side story. This recipe has been with us since 1985. When I found it back then, it was listed under Cost $22. Crabs were really cheap then. Now you are lucky of you can find Crabs for $65 a dozen.   

 

Smoked Baby Back Pork Ribs

Pre-heat smoker to 225 degrees. Remove membrane from the back of the ribs. Marinate for 2 days with Italian dressing for 2 days covered and in the refrigerator. 

After 2 days, wipe the ribs off of excess dressing and coat both sides with your favorite bbq rub.

Place Ribs in the smoker for 4 hours on a rack uncovered. Using a spray bottle, spritz them every 30 minutes with apple juice.

Remove ribs and wrap in foil adding a little apple juice before sealing them up. Return the ribs back to the smoker and cook for 2 more hours.

Remove the ribs from the smoker and remove foil. Baste with your favorite bbq sauce. Return to the smoker for 1 more hour.

Enjoy! 

Smoked Chicken Breast

 This recipe is for 8 or more chicken breasts, skinless and boneless.

Brine:

4 cups of cold water

4 1/2 Tablespoons kosher salt

1 Tablespoon chopped garlic

Stir everything together in a stock pot.

Place the chicken in the pot with the brine mixture. Refrigerate overnight or a minimum of 2 hours.

When ready, remove the chicken from the brine and rinse. Rub the chicken with Olive oil on both sides. Season with any rub you like generously on both sides.

Smoke chicken in smoker at 225 degrees for 2-3 hours, monitor the temperature. When the  meat internal temp reaches 165 degrees it is done. 

We use the " Food Saver" to seal the meats we smoke. Store in the freezer in individual servings.  We place the bag of meat in a pot of hot water to warm it up. This way it doesn't get dried out and stays moist.   

Harry's Smoked Brisket

 This recipe is one that has been tuned to perfection! It took a lot of tries, failures, and just ok results until Harry got it down just right. It is just delish! The meat comes out tender, juicy and just the right amount of smoke flavor.  

Harry uses a Masterbuilt Smoker and Hickory wood chips. 

Trim Brisket, remove All but 1/4 of the fat cap. Remove sinuous tissue. 

Ingredients:

1 large Beef Brisket  

Olive oil

Montreal seasoning

Directions:

Rub olive oil on both sides. Then rub Montreal seasoning covering the brisket on both sides.

Turn the smoker on and heat to 225 degrees. Place the brisket in the smoker fat cap side down.

This is a long process, do NOT cut corners. Smoke for about 1 hour a pound of meed or more until middle of the Brisket reaches 160 degrees. Remove from smoker and wrap the Brisket in butchers paper, making sure there is no opening for venting to happen. Return to the smoker at 225 degrees and continue cooking with no smoke, just heat until the internal temp reaches 200 degrees. Remove and leave it in the butchers paper and wrap it in a towel0. Let it rest for 1 -2 hours. 

Remove from wrappings. Cut in 1/8 to 1/4 inch slices against the grain. Enjoy! 

Taco Seasoning No Salt

 6 teaspoons chili powder

3 teaspoons paprika

3 teaspoon smoked paprika

4 1/2 teaspoons ground cumin

2 1/2 teaspoons onion powder

21/2 teaspoons garlic powder

1 teaspoon corn starch

1/4 teaspoon cayenne pepper

Mix all well and store in an air tight spice jar, or mason jar.

Use when making taco, taco salad just add 3 Tablespoons to 1 lb of browned ground meat. 

Seafood Imperial

Here in Maryland, seafood is such a tradition. Maryland's eastern shore and Ocean City, Tilman's Island, Annapolis, the Chesapeake Bay and all of it's little towns along the bay,  just to name a few of the places you will find amazing seafood. It's a way of life for many.  

1/4 cup butter

2 tablespoons each diced red and green bell peppers

1/2 cup chopped fresh mushrooms

3/4 cup Dukes mayonnaise

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1/4 teaspoon Tabasco sauce

1/2 teaspoon black pepper

1 teaspoon Old Bay seasoning

1/3 pound of lump crabmeat picked over for shells

1/3 pound of shrimp cut up in small pieces if using large shrimp

1/3 pound scallops cut in small pieces ( you may use Lobster instead)

Imperial Topping ( recipe follows)

Preheat your oven to 350 degrees 

In a small frying pan melt the butter and sauté' the peppers and mushrooms until soft. Put aside.

Combine all of the remaining ingredients, except crabmeat and topping, in a small bowl, mix well. Add the peppers and mushrooms to the mixture.

Place the crabmeat in a mixing bowl and pour the pepper mixture over it and toss gently. Spoon this into 4 small individual casserole dishes. Bake 20 to 25 minutes.

While that is baking, prepare the Imperial topping. Remove casserole dishes from the oven and spoon it over each dish. Place them under a broiler for 1 to 2 minutes.

Imperial Topping

1 egg beaten well

1/4 cup Dukes mayonnaise

Pinch of Old Bay

1 tablespoon chopped fresh parsley

In a small bowl, combine all the ingredients and mix well.

Enjoy!

Italian Sausage and Peppers

Italian fennel sausages, 2-3 per dish

1 each, red, yellow, green bell pepper

1 large red onion

1 large white onion

1 15oz can crushed Roma tomatoes

Garlic for seasoning

Sweat peppers and onions in a saucepan over medium heat. Add tomatoes and sauté until mixture begins to reduce. 

Grill sausages until done. Serve with sauce.

* add a hoagie roll and make an amazing sandwich!

 

( My personal favorite brand)

 

Linguini with Chicken and Cream Sauce

                                                                           

2 T olive oil

2T butter

2finely chopped garlic cloves

4 Chicken breasts

1 medium onion finely chopped

1/2 cup chicken broth

1/2 cup  pasta water

1 cup half and half

1 cup pecorino or parmesan cheese

Warm olive oil and butter in a frying pan, add garlic and chicken and cook until chicken is done. Remove chicken and slice. Cook linguini and leave to the side. Heat olive oil that remains in the frying pan and add onions and simmer until soft. Add chicken broth and water, warm to medium heat. Add cream and cheese. Mix until blended. Pour sauce over chicken and linguini. Enjoy!

Shrimp and Tortellini Salad

 4 cups tri-colored tortellini cooked

2 1/2  Cups of peeled and cleaned cooked large shrimps

1/2 Cup diced celery

1 jar garlic red peppers cut up and drained

1can small black pitted olives

1/2 Cup frozen peas

1 T creole seasoning

1 Cup Ranch dressing

1 Cup Italian Dressing

1/2 Cup olive oil

Combine all ingredients and allow to Marinate for 4 or more hours. Serve cold on a bed of lettuce . This serves 4-6.

Potato Candy for Easter

When I was in 2nd grade at Featherbed Lane Elementary School, we had a project with all the room Mothers. They brought treats in along with the recipe. Our teacher helped us make a cookbook with all of the recipes and the names of the Parents and children.

I remember this Potato Candy to this day, and still enjoy it. My Mother saved the cookbook and gave it to me before she passed away. I still have it.

                                                                 

2 cups of fresh mashed potatoes ( nothing added)

1 stick of butter softened 

2 1lb boxes of confectioners sugar

1 1/2 teaspoon of good vanilla extract

2 Cups melted Chocolate

Peel potatoes, boil and mash them and allow to cool until at room temp.  

Add butter to potatoes. Mix in sugar and vanilla. The mixture should be like Marzipan.  Chill in refrigerator for 1 hour.

Divide into 16 equal parts and shape into egg shape. Place in freezer for 30 minutes.

Dip pieces in melted chocolate and transfer to a rack for the chocolate to harden.

Serve cold.

 

 

Ferro Salad

                                                          

1 8.8 oz Bag of 10 minute Farro

1 can drained chick peas

1 can drained black beans

1 11oz can of yellow corn

1 bag of cooked shelled Edamame

4 spring onions sliced thin

1small green bell pepper diced

1 small red bell pepper diced

1 10 oz can of diced tomatoes

1 small bunch of Cilantro chopped

1small Jalapeno pepper seeds removed, and diced

Juice from 2 limes

2 teaspoons extra virgin olive oil  

1/2 teaspoon cumin

salt to taste

Mix all ingredients and place in refrigerator  for at least 2 hours

Avocado sliced on top if desired

Mystery Cake ( aka Tomato Soup Cake)

This is a very old recipe. It was often called Mystery cake because people turned their noses up when they found out it had Tomato soup in it. But it actually is a delicious moist spice type of cake. 

2 cups all-purpose flour

1 1/3 cups sugar

4 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoon ground all spice

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 can Campbells condensed Tomato Soup

1/2 cup shortening

1/4 cup water

( optional: 1 cup raisins and or 1 cup walnuts to batter)

Preheat oven to 350 degrees. Grease and flour 2 8 inch round cake pans.

In a large bowl combine all ingredients. With a mixer at low speed, beat until well mixed. ( constantly scraping bowl with rubber spatula) At high speed beat for 4 minutes, occasionally scraping bowl. Pour into prepared pans.

Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack at least 10 minutes. 

Frost with vanilla cream cheese frosting.

Mac Burger Wraps

4 Lean Hamburger Patties

2 Slices of low fat American cheese cut in half

4 Large Lettuce Leaves, Romain, or Boston Bibb works well

1/4 cup dill pickle relish

1/4 cup thinly sliced red onion

2 thin slices of fresh tomato cut in half

Salt and Pepper to taste

Sauce:  In a bowl, mix the following.

1/4 Cup Dukes Mayonnaise

2 teaspoons sugar substitute (or sugar)

2 teaspoons no added sugar ketchup

2 teaspoons no sugar sweet relish

1 1/2 teaspoon white vinegar

1/8 teaspoon onion powder

pinch of salt 

Build your burger:

Season and grill or broil your beef patties, Cut each one in half.

place half of a piece of cheese on each.

Place a pair of halves of the burger on each lettuce leaf.

Top with dill pickle relish, sliced onion , tomato, and a dollop of the sauce. 

Wrap like a burrito, enjoy!

                                                                       

  

Crab & Shrimp Cakes

18 large raw shrimp shelled, cleaned, and chopped

8 ounces crab meat ( I used Phillips special crab meat) squeeze out excess liquid if any

1/4 cup egg beaters

1 T Dukes Mayo

1 teaspoon Old Bay seasoning ( low sodium)

1/4 teaspoon pepper

1 egg ( or equivalent of egg beaters) 

1/2 Cup Panko plain bread crumbs

Old bay to sprinkle on top

Cooking oil spray

                                         Peel and clean raw shrimp, then chop. Place in a mixing bowl. Add crab meat. Toss with fingers, then add remaining ingredients, mix well. Form into 6 equal balls, then flatten either on a platter, or cooking sheet.

Place them in the freezer for 15 minutes so they will hold shape when cooking.

In a nonstick fry pan, spray with cooking spray and heat pan. Cook until browned on one side then flip.

Continue cooking until shrimp are done. About 4-5 minutes on each side. Remove and place on a platter.

NOTE: You may bake in a non-stick baking pan at 375 for 17 to 20 minutes. I spray tops with cooking spray to encourage browning.  Cooking times vary due to ovens.