Oven - Fried Chicken

 Heat your oven to 425 degrees

1 Tablespoon butter or margarine

2/3 cups Bisquick baking mix

1 1/2 teaspoon of paprika

1 1/4 teaspoon of salt

1/4 teaspoon of pepper

2 1/2 to 3 1/2 pound fryer chicken cut up ( you can buy it already cut up )

Melt margarine in a rectangular 13 x 9 x 2 inch pan in the oven.

Mix baking mix paprika, salt and pepper. Coat each piece of chicken with the mix and place skin side down in the pan.

Bake 35 minutes, turn each piece over and bake another 15 minutes or until done. 

This is always a great easy dish to make on Sunday. It gives me time to get some other things done while it baked. Serve with a baked sweet or white potato, and a vegetable of choice and you have a perfect dinner.   

Rum Balls

 1 1/2 cups vanilla wafer crumbs ( about 50 cookies)

1/4 cup Bacardi dark rum ( 80 proof )

1/4 cup honey

2 cups ground ( finely chopped) walnuts

Confectioner's sugar

Combine all ingredients, except sugar. Blend thoroughly. Shape into small balls, about 1 inch in diameter. Roll in sugar. Store in a tightly covered container or tin. Makes about 2 1/2 dozen.

I make these at Christmas and they are such a big hit.  

Clam Dip

 1 8 ounce can minced clams

1/2 teaspoon garlic powder

1 8 ounce package of softened cream cheese

1 teaspoon lemon juice

1 1/2 teaspoons of Worcestershire sauce

1/2 teaspoon of salt

1/2 teaspoon horseradish

Drain clams reserving 1/4 cup of the liquid. Combine clams, liquid cream cheese and remaining ingredients mixing well. Chill for 3 hours.

Enjoy with chips or crackers!

Mom's Shrimp Dip

1 can of tiny or medium shrimp drained

1 8 ounce pack of cream cheese ( softened)

2 T of finely diced onion

1/2 teaspoon of barbeque spice or old bay

1/2 teaspoon Worcestershire sauce 

1/4 cup of mayonnaise

Mix all ingredients well and put in fridge for at least 3 hours before serving.

Enjoy these with chips! 

 

Dee's New York Cheesecake

 This Cheesecake is delightful! Very versatile as you can add any topping you choose. 

2 cups Graham Cracker Crumbs

1 stick of butter

1 cup sugar, divided

2 pounds of cream cheese ( softened)

2 large eggs, slightly beaten

1 teaspoon of good vanilla extract

2 tablespoons cornstarch

1 cup sour cream

Pre-heat your oven to 450 degrees.

In a bowl place graham cracker crumbs, butter and 2 tablespoons of sugar; blend well. Reserve 2 tablespoons for garnish. Press remaining mixture onto bottom and sides of a greased 9-inch springform pan. Chill in freezer while preparing filling.

In a mixer bowl, beat cream cheese and remaining sugar until sooth and light. Beat in eggs, vanilla and cornstarch just until blended. Stir in sour cream. Pour mixture into prepared crust and bake for 10 minutes. Reduce temperature to 200 degrees and bake 45 minutes. Turn oven off, allow to cool with the door open slightly for 3 hours. Remove sides from pan, sprinkle with reserved crumb mixture and chill. Makes 12 servings.

Cook's note:

Try topping with cherry pie filling, or apple pie filling, or a sweetened pineapple topping. Some people like sour cream mixed with sugar as a topping too. I personally love it plain. It's one of the best cheesecakes I've had. 

Enjoy!

Mom Mom Puff's Carrot Cake

This is an amazing Carrot Cake that my Mother-in-law makes. And I will tell tell you I love this Woman with all my heart! How lucky am I to have just the best Mother in Law!  I made the one in the picture, but hers was a lot more fancy. She told me she used to make this back in the day and sell it for $50.00. It was my first time making it and normally the tops and sides are covered with the frosting. I had left over pecan filling and that is why you see it on the top. Now I just cover the entire cake with the frosting. I was never a carrot cake fan until I tasted hers. It is a labor of love for sure as there are so many steps, but well worth it. 

The cake:

1 1/4 Cups of corn oil

2 Cups Sugar

2 Cups sifted flour

2 teaspoons of baking powder

2 teaspoons of cinnamon

1 teaspoon baking soda

1 teaspoon salt

4 eggs

1 pound of grated carrots, she leaves skin on after washing the carrots.

1 Cup chopped pecans

1 Cup raisins

The filling:

1 Cup sugar

1/4 Cup flour

1 Cup heavy whipping cream

1/4 Cup butter

1/4 teaspoon salt

1 Cup chopped pecans

2 teaspoons of vanilla

Cream Cheese Frosting:

8 ounce packaged of cream cheese

8 ounces of butter

1/2 pound of 10x sugar, use the whole box

1 teaspoon of vanilla

4 ounces of shredded coconut ( toasted for 10 minutes)

This cake will weigh almost 10 pounds when completed.

Be sure to use a deep 10 inch tube pan

NOW LETS MAKE THE CAKE!

The Cake:

In a mixing bowl, blend oil and sugar. In another bowl Combine flour, baking powder, cinnamon, baking soda and salt. Sift half of the dry ingredients into the oil/sugar mixture. Blend. Sift the remaining dry ingredients into the oil/sugar mixture alternating with the eggs. Mix well. Stir in grated carrots, pecans and raisins. By this point you may want to use the dough hook of your mixer as this is so heavy.

In your prepared tube pan (greased and floured) put the cake batter. Bake at 325 for 1 hour and 10 minutes.

Cool upright. Separate cake from pan. Lengthwise cut the cake into 3 layers. ( cutting across the cake) Starting with the bottom layer, spread the pecan filling , in-between each layer. Now that the cake is assembled, spread the top and sides with the cream cheese frosting. Pat the sides with the coconut. 

Pecan filling:

Combine sugar and flour, gradually stir in the heavy whipping cream. Add butter and salt. Bring to a simmer. Then add pecans and vanilla. Allow to cool just a bit. This is what you will spread in-between layers of cake. 

Cream Cheese Frosting :

Soften cream cheese and add butter, then add vanilla and the 10x sugar. Beat until creamy. Spread over top and sides of cooled cake.

Oh my! I really need to make this soon! 

Butter Pecan Ice Creami

 12 oz unsweetened vanilla almond milk

1 T skinny syrup sugar free butter pecan

1-2 T instant vanilla sugar free pudding mix

1 scoop Devotion Nutrition Angelfood cake  protein powder

1-2 T chopped pecans

1 T half and half

Place all ingredients but the pecans and half and half in a blender and blend well

Freeze in creami cup 24 hours

After 24 hours

First spin on lite ice cream setting

Next make a hole in center with a spoon and add half and half and pecans

Re-spin

Now you are ready to enjoy! Top with a few more chopped pecans and caramel sauce ( sugar free)

*** You can use any vanilla protein powder you have, I just love Devotion Nutrition best. ***

This doesn't fill to the fill line in the cup because this makes 1 serving, and once processed it fluffs up.

Chrissy's Gumbo

 

A few days ago I was at my friends house for a Birthday celebration and this is one of the dishes Chris prepared for the crowd. It was a huge hit! Oh my gosh, it was soooo delish! Everyone had seconds, and some of the guys had third helpings. I have to make it, but none of the stores near me had the Gumbo Mix, so it was off to Amazon. 

For a crowd use 2 boxes and double the recipe below.

1 Box of Zatarain's Gumbo mix ( not the base, but the mix)

1/2 red bell pepper, very finely chopped 

1/2 large onion, very finely chopped

1 lb of large steamed, cleaned, peeled and cut in half shrimp

1 8 oz container of crab meat ( Chris picks her own crabs for this)

If you dont want to use crab meat you can use smoked sausage.💖 We actually like is better this way. 

Prepare the mix according to the box directions. To it add the raw chopped peppers and onions, allow to simmer, then add the shrimp, and add the crab meat. Allow simmer for a few minutes. 

Chris said that this freezes well. 

 

Upside Down Bundt Pan Taco Ring

 They say what's old is new again. That also goes for trends in cooking.

In the 1980's the crescent roll ring was the big rage, especially for those Pampered Chef parties. Now the trend is to use a Bundt pan to make a ring using Tortilla Shells. It's fun to make, and I have switched out some of the traditional ingredients for more healthy ones. But you do not have to. And feel free to add your own personal touches as you like. This recipe has basically all the things people like in or on their Tacos or Nachos . This is my version. 

2 packages of Tortilla Shells plus 2 more. I used Mission low carb tortillas. ( you wont used them all, but have the 2nd pack on hand because you will need to use a few more than what is in one package.

1  2 cup bag of shredded cheddar cheese. I used low fat

1 lb ground beef , You could use Turkey as well. I used 90% ground beef

1 good size onion chopped and sautéed in oil. I use Avocado oil.

1 can Rotel diced tomatoes

1/2 cup each, black and green olives

1 red bell pepper chopped

1 chopped jalapeno pepper chopped

1 2 cup bag colby jack cheese ( low fat if you can find it)

*This time I used laughing cow light cheese because it's what I had on hand. It melts really nice too.  

1 lunch box size tortilla chips.( I used a bag of quest low carb chips)

1 packet of taco seasoning. I use lower sodium

Cooking spray for pan

* Cut up the Tortilla Shells into strips. You will use the long strips to make the circle of strips in the pan and the rounded corners for layering as you build your ring. Be sure to spray the pan well before starting to build.

Sautee your onions, and make your taco meat. Add the drained can of Rotel tomatoes with the taco seasoning pack.

 

 Start building in this order:

Cheddar cheese, about a cup

Taco meat ( 1/2 of recipe)

Half of each, olives, onions, red bell pepper, jalapeno pepper

Now place the round corners over this layer making sure it is covered.

Colby Jack cheese, about 1/2 cup

Now place your chips in a layer

Again use the round corners to cover this layer

There remaining cheddar cheese next

The rest of your taco meat

 Remaining Olives, onions , & both peppers  

The remaining Colby Jack Cheese

Now it is time to fold over the edges as pictured. Using round corners to cover center.

This is what it should look like when you are finished.

Now bake for 45 minutes in a 350 degree oven

When cooking is complete flip it over on a large patter or cutting board. Use a serrated knife to cut.

I placed each serving over some shredded lettuce and had sour cream and some salsa on the table for dipping or adding. It was really delish!

NOTE: Here are some ideas you could add if you want to make it your own.

Black beans

Re-fried beans

Pepper Jack Cheese

Or anything you would like to , it's up to you.    

   

Taco Salad

 Super simple, but very satisfying and filling. Low carb, low fat.

Iceberg lettuce, chopped 2-3 cups pet serving

Chopped tomato 1/2 cup per serving

Chopped red onion 2 Tablespoons

Lean ground turkey, 93% 6-8 oz each serving

Pecante sauce, 2 Tablespoons

Queso Fresco cheese, 1 ounce crumbled per serving

Low fat, low carb ranch dressing 2 T ( I used Bolthouse southwest ranch)

1 small zero carb tortilla , cut in strips. Place in microwave 1.5 minutes ,they will crisp up so you can use them in your salad for some crunch ( optional)

Taco seasoning packet( low sodium)

Brown turkey and add taco seasoning and 2/3 cup water. Simmer until liquid is absorbed.

Build your salad in a bowl or plate with all of the veggies, cheese, and dressing. Add 6-8 oz of the turkey mixture on top.

Enjoy! 

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!