Check Live Camera
January 18, 2020, 7:23 am Advertisments



Recipe(s) Of The Week


January 11, 2020

Spicy Cheesy Corn and Tomato Dip


  • 1 tbsp butter unsalted
  • 1 medium onion chopped
  • 2 cups corn I used canned and drained
  • 1/2 red serrano pepper chopped
  • 1 1/2 cup Tex Mex cheese or cheddar cheese or Monterey jack cheese
  • 1/4 cup parsley chopped
  • 1/4 cup sour cream
  • 1/4 tsp salt or to taste
  • 1/2 tsp pepper
  • 1 cup cherry tomatoes chopped


  • Preheat oven to 350 F degrees.
  • Melt the butter in a skillet over medium-high heat; add onion and cook until onion is soft and translucent. Add corn and serrano pepper and cook until corn starts to turn golden brown, about 5 minutes. Set aside.
  • In a medium bowl, add cheese, parsley, sour cream and stir. Season with salt and pepper. Add corn mixture and chopped tomatoes and stir until it’s well mixed. Pour the mixture into a baking dish and top with additional cheese if preferred.
  • Bake for about 15 minutes or until cheese is bubbling and the top is golden.


Avacado Egg Salad

This Avocado Egg Salad takes your classic egg salad and adds a healthy element of avocado! Perfectly creamy, zesty, and nutritious – it's all around delicious! Get ready to kick your egg salad recipes up a notch! 


  • 2 avocados
  • 12 hard boiled eggs peeled
  • 1/4 cup mayonnaise
  • 1/3 cup lime juice
  • 1/4 tsp salt or to taste
  • 1/4 tsp pepper or to taste


  • Add the peeled hard boiled eggs to a large bowl and using a pastry cutter, chop them up. You can also use a knife to chop them first then add them to the bowl.
  • In another bowl mash the avocado with a fork. Add the mashed avocado, lime juice, mayonnaise, salt, pepper to the bowl with the eggs and toss everything together.
  • Serve on bagels or sandwich bread with your favorite sandwich toppings, such as cucumbers, tomatoes, lettuce, alfalfa sprouts, etc.


January 04, 2020

Red Velvet Cinnamon Rolls





Cream Cheese Icing

  • 6 tbsp butter unsalted, softened
  • 1 1/2 cups powdered sugar
  • 1/4 cup cream cheese at room temperature
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt


  • Combine cake mix, 1 cup of the flour and yeast. Add water; beat on medium speed 2 minutes. Change to dough hook attachment and stir in enough remaining flour to form a soft dough (dough will be sticky). Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 1/2 hours. 
  • Combine the brown sugar and cinnamon in a bowl.
  • Grease a 9x13 inch baking dish with cooking spray or butter.
  • Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately 1/4 inch in thickness.
  • Spread the 1/3 cup of butter evenly over the dough, then sprinkle with the sugar evenly over the surface of the dough.
  • Working carefully, from the long edge, roll the dough down to the bottom edge.
  • Cut the dough into 1 1/2 inch slices, and place in a lightly greased baking pan. You can also use floss to cut into slices, as seen in the video. Place the cut rolls in the prepared pan. Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size.
  • Preheat oven to 350 degrees. 
  • Place the baking pan in the oven and bake for 20 minutes or until golden brown. Cooking time can vary greatly!
  • While the rolls are baking make the icing by mixing all the icing ingredients and beat well with an electric mixer until fluffy and smooth.
  • When the rolls are done, spread generously with icing.


  1. Cream cheese icing is okay to sit at room temperature up to 8 hours. Beyond that, it'll have to be refrigerated and will last in the fridge for 3 days. Your rolls will last 2 days at room temperature or a week in the fridge. Make sure to store the rolls in an airtight container so they don't dry out.
  2. Reheat by giving the roll a quick zap in the microwave. I like to do 15 second intervals- they heat up really quick! One second you have a cold cinnamon roll, the next second it's bubbling volcano with molten cream cheese icing.


Coconut Shrimp with Spicy Mango Dipping Sauce


  • 1 lb jumbo shrimp tails on
  • 1 cup breadcrumbs
  • 2 eggs
  • 2 cups sweetened coconut shredded
  • salt and pepper to taste
  • vegetable oil for frying

For Spicy Mango Dipping Sauce

  • 1/2 cup mayonnaise
  • 1/2 mango cubed, about 1/2 cup to 3/4 cup
  • 1 tbsp honey
  • 1 tbsp sriracha
  • 1/4 tsp curry powder
  • 1/4 tsp salt
  • 1 tbsp lemon juice
  • 1/4 cup cilantro


  • Make the dipping sauce first by adding all the ingredients to a blender and blend for 1 minute or 2 until the sauce is smooth. Refrigerate the sauce until shrimp is ready for serving.
  • Fill a Dutch oven or a deep frying pan with vegetable oil, about 1 1/2 inches deep and heat.
  • While the oil is hot, prepare 3 shallow plates. Add the breadcrumbs to one plate, beat the eggs with salt and pepper in another plate and place the shredded coconut in the 3rd plate.
  • Dredge the shrimp through the breadcrumbs first, then dip them in the egg mixture, then finally dredge them through the coconut, making sure enough coconut sticks to them. Fry a few at a time about 2 minutes, depends on how hot your oil is, so they don't stick to one another, I did about 4 or 5 at a time, depending on the size of your shrimp. Repeat with remaining shrimp.
  • Serve the shrimp along with the spicy mango sauce together.


  1. To bake them preheat your oven to 400 F degrees. Line a baking sheet with parchment paper. Place the breaded shrimp on the prepared baking sheet and bake for about 10 minutes, then flip the shrimp over and bake for another 5 minutes or until the breadcrumbs turn golden.
  2. In the fridge the coconut shrimp will keep for 3 – 4 days in an airtight container, so feel free to make ahead of time but just reheat it in the oven to prevent it from getting soggy. You can freeze the shrimp from this recipe for up to 3 months in an airtight container. Just allow the dish to thaw overnight in the fridge before cooking.
  3. Store the sauce in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
  4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


December 28, 2019

Serving up one big-batch cocktail instead of individual ones is always the way to go when you’re entertaining (trust me — it only takes one night of bartending at your own party to learn that). These pitcher cocktails call for only three ingredients, one of which is vodka. Juices, fresh herbs, and citrus round out the drinks, resulting in refreshing beverages that are dangerously sippable and incredibly festive, no matter the occasion.


Cape Codder Pitcher

Slice 4 limes into thin wedges and place in a pitcher.

Muddle with a muddler or wooden spoon to bruise and release the juices.

Stir in 6 cups chilled cranberry juice and 2 cups vodka. Serve in ice-filled glasses.


Pitcher Cocktail Recipe: Spicy Pineapple Vodka Punch


  • medium jalapeños

  • 6 cups 

    pineapple juice, chilled

  • 2 cups 


  • Ice, for serving


  1. Thinly slice 2 jalapeños and place in a pitcher. Muddle with a muddler or wooden spoon to bruise and release the juices. Stir in 6 cups chilled pineapple juice and 2 cups vodka. Serve in ice-filled glasses.


Cucumber Moscow Mule Pitcher

Thinly slice 1/2 English cucumber and place in a large pitcher.

Muddle with a muddler or wooden spoon to bruise and release the juices.

Stir in 4 (12-ounce bottles) chilled ginger beer (6 cups)and 2 cups vodka. Serve in ice-filled glasses.



December 22, 2019

Baked Brie With Figs, Pistachios and Orange


8 to 10 servings

One 8-ounce wheel of Brie

¼ cup fig jam

¼ cup sliced figs

½ cup chopped pistachios

Zest of 1 orange

Freshly ground black pepper, as needed

1 tablespoon honey

1 tablespoon chopped fresh thyme

Bread or crackers, as needed for serving


. Preheat the oven to 375°F. Place the Brie in a small oven-safe skillet, and place the skillet on a baking sheet.

2. In a medium bowl, stir the jam with the figs, pistachios and orange zest to combine. Spoon the mixture on top of the Brie.

3. Garnish with black pepper and then transfer the skillet to the oven. Bake until the cheese is heated through, 15 to 17 minutes.

4. Remove the skillet from the oven and then garnish the baked Brie with the honey and thyme. Serve immediately with bread or crackers.



Roasted Mixed Nuts



6 cups plain mixed nuts (we used a combination of whole almonds, pecan halves, walnut halves, cashews and pistachios)

⅓ cup extra-virgin olive oil

3 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh oregano

2 tablespoons chopped fresh thyme

1 tablespoon smoked paprika

1 teaspoon cayenne pepper

2 teaspoons garlic powder

Flaky sea salt


1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2. In a large bowl, toss the nuts to combine. In a medium bowl, whisk the olive oil with the herbs and spices. Pour the seasoned oil over the nuts and toss well to combine.  

3. Pour the nuts into an even layer on the prepared baking sheet and then sprinkle evenly with the flaky sea salt.

4. Bake until the nuts smell toasty, 10 to 12 minutes. Cool completely and store in an airtight container until ready to serve (they’ll keep for up to three weeks).



December 15, 2019

Warm Apple Bread


Warm Apple Bread starts with a soft buttery base and loads of fresh apples mixed within and layered throughout with a cinnamon ribbon. It’s all topped off with a sweet and crunchy cinnamon topping for the perfect apple pie inspired slice.


  • 1/2 tablespoon ground cinnamon
  • 1/3 cup white sugar
  • 2/3 cup brown sugar divided
  • 1/4 cup butter softened
  • 1/4 cup applesauce note: you can use 1/2 cup butter and skip the applesauce if you prefer
  • 2 eggs well beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/3 cup milk
  • 1 large or 2 small apples peeled and chopped
  • 1 tablespoon butter melted


  1. Preheat oven to 350 degrees. Grease and flour an 8×4 loaf pan
  2. Combine 1/3 cup of the brown sugar and cinnamon in a small bowl and set aside.
  3. With mixer on medium, cream white sugar, remaining brown sugar and butter until fluffy. Mix in applesauce (if using), beaten eggs and vanilla.
  4. Stir together flour and baking powder. Add flour to egg mixture along with milk and stir just until combined. Do not overmix!!
  5. Pour half of the batter into a greased and floured loaf pan. Sprinkle with 1/2 of the apples and 1/2 of the cinnamon mixture.
  6. Stir the remaining apples into the remaining batter and pour into the pan. Top with remaining cinnamon mixture.
  7. Bake approx. 40 minutes. Brush topping with melted butter. Continue baking an additional 5-10 minutes or until a toothpick comes out clean.
  8. Let cool 10 minutes and remove from pan.



Turmeric Stew With Cauliflower, Coconut Oil, & Ginger


  • 2 tablespoons coconut oil
  • 1 teaspoon cumin seeds
  • 1 medium onion, finely chopped
  • 3 ripe tomatoes, finely chopped
  • 1 medium head cauliflower, stemmed and cut into bite-size florets
  • 1 jalapeno, stemmed, seeded, chopped
  • 1 cup chopped kale
  • 2 teaspoons ginger paste

Step 1

In a medium stockpot, heat the coconut oil for 30 seconds on medium heat.

Step 2

Add the cumin seeds and stir until they start to sputter. Then add the onions and cook for another minute, and then, add the tomatoes, stir and cook for a few more minutes until the tomatoes soften.

Step 3

Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15 minutes, stirring every 5 minutes to keep from burning.

Step 4

Ladle the soup into 4 serving bowls and enjoy! The leftover stew can be stored in an air-tight container and saved for lunch the next day.


December 08, 2019

Crockpot Potato Soup

Slow cooked creamy potato soup garnished with bacon and cheddar cheese.


  • 8 slices bacon
  • 2 pounds russet potatoes peeled and 1-inch diced
  • 2 cloves garlic minced
  • 3 sprigs fresh thyme leaves removed from stem, or 1/2 tsp dry 
  • 1/2 onion diced
  • 1 teaspoon black pepper
  • 3-1/2 cups chicken stock
  • 1 cup cheddar cheese shredded
  • 1/2 cup sour cream
  • 1/3 cup heavy cream
  • 3 green onions green tops sliced thinly


  1. Cook bacon until crispy over medium-high heat. Remove from the pan and chop.

  2. In a 6-quart slow cooker add potatoes, garlic, thyme leaves, onion, black pepper, and bacon (reserve a little bit of bacon for garnish).

  3. Pour chicken stock into the slow cooker and stir to combine.
  4. Place the lid on the slow cooker and cook on high for 4 hours (or 6-8 hours on low) or until the potatoes are fork-tender.

  5. When the potatoes are soft use a potato masher to mash some of the potatoes in the slow cooker. The more you mash, the thicker the soup.

  6. Add cheddar cheese, sour cream, and heavy cream to the mixture. Stir to combine.

  7. Place the lid back on the slow cooker and let the soup warm through on high, about 30 minutes. Stir the soup a few times while it’s warming up.
  8. Serve the soup topped with green onions.

Easy Baked Brown Rice


  • 1 1/2 cups brown rice, (I use Basmati Brown Rice)
  • 2 3/4 cup chicken broth (or water)
  • 1 tablespoon butter
  • 1 teaspoon kosher salt


Preheat the oven to 375 degrees F.

Place the rice into an 8-inch square glass baking dish.

Bring the broth, butter, and salt just to a boil in the microwave or covered saucepan. Once the liquid boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.

After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.



November 30, 2019

Chicken & Cheese Enchiladas


  • 10 soft taco shells (smaller flour tortillas)
  • 2 cups cooked, shredded chicken
  • 2 cups shredded Monterey Jack cheese
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 oz) can diced green chillies



Preheat oven to 350 degrees. Grease a 9×13 pan. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium  heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream. Pour over enchiladas and top with remaining cheese, and if you like. diced green onions and black olives. Bake 22 min covered, remove foil and then high broil for 3 min to brown the cheese.

Pico de Gallo is a nice garnish


Chile Relleno Casserole


  • 2 10-oz cans whole green chilies
  • 6- oz Monterey Jack cheese cut into strips
  • 8 eggs
  • 2/3 cup milk
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1 1/2 cups cheddar cheese shredded


  • Preheat oven to 350ºF. Spray a 9x13" dish with cookng spray, set aside.
  • Drain cans of green chilies. Take a strip of cheese and insert it into each chili. Place in prepared baking dish.
  • When all chilies have been filled with cheese and are inside the baking dish, mix together eggs, milk, flour and baking powder in a mixing bowl. Beat with a whisk until thoroughly combined and smooth.
  • Pour egg mixture over chilies and then top with cheese.
  • Place in preheated oven and bake for 30 minutes, until the egg is puffy and the cheese is bubbly. Slice into squares and serve. Enjoy!


Peanut Butter Cookie Bars



  • 2 cups flour
  • 2 cups sugar
  • 2 large eggs, beaten
  • 1 ½ cup peanut butter, divided
  • 1 ½ cups (3 sticks) unsalted butter, softened
  • ½ cup milk + 2 tablespoons, divided
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract 
  • 1 teaspoon salt
  • 4 cups powdered sugar


  1. Preheat oven to 400°F. Grease a large cookie sheet or line with parchment paper.
  2. Mix together dry ingredients: flour, sugar, baking soda, and salt. Set aside. 
  3. Whisk together ½ cup milk, vanilla extract, eggs. Set aside. 
  4. In a saucepan, melt 1 cup (2 sticks) of butter and 1 cup peanut butter, bring to a boil. Remove from heat and slowly add flour mixture, followed by milk and egg mixture. Mix until well combined. 
  5. Pour batter onto cookie sheet, spreading batter evenly to edges. Bake for 20 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting. 
  6. For frosting: In a saucepan, bring 1 stick butter and ½ cup peanut butter to a boil. Add 2 tablespoons milk and slowly mix in powdered sugar until well combined. Pour frosting over cake, spreading evenly to edges. Allow frosting to cool and set before serving.


November 23, 2019

Hearty Pasta Sausage Kale and White Bean Soup


  • 2 tbsp olive oil
  • 1 pound hot Italian sausage bulk or casings removed
  • 1 onion finely chopped
  • 2 15 oz can cannellini beans rinsed
  • 6 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp fennel seeds
  • 1/2 tsp red pepper flakes
  • 8 cups chicken broth
  • 2 1/4 cups elbow macaroni uncooked
  • 12 oz kale stemmed and chopped
  • 1 oz Pecorino Romano or Parmesan cheese grated


  1. Heat oil in a large Dutch oven or soup pot over medium high heat. Add sausage and cook breaking it apart as it cooks until slightly browned.

  2. Add onions and beans, cook until onion is softened.

  3. Stir in garlic, oregano, fennel seeds and pepper flakes cooking until fragrant, about 30 seconds

  4. Stir in broth and increase to high heat, bringing it to a boil. Stir in pasta and half of the kale. Cover and simmer for approximately 5 minutes.

  5. Place remaining kale in the pot, stir and cover. Cook until kale is tender and pasta is cooked.

  6. Take off of the heat and stir in 1/2 cup of the cheese. Salt and Pepper to taste

  7. Serve with extra cheese sprinkled on top


The Greatst Ginger Snaps - EVER!!


3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 beaten egg
2 cups sifted flour
2 tsp soda
1/4 tsp salt
1 tsp cinnamon
1 tsp ginger
1 tsp cloves

additional sugar in small bowl


Cream shortening and sugar with mixer.

Add molasses & egg, beat well.

Add sifted dry ingredients.

Mix well.

Roll into small balls a little larger then a marble, then roll in additional sugar.

Place about 2 inches apart on a cookie sheet.

Bake at 350 for 10 minutes

Makes about 100 cookies depending on size.



November 17, 2019

Buffalo Chicken Dip


  • 2 cups chicken breasts cooked
  • 2/3 cup buffalo sauce
  • 8 oz cream cheese softened
  • 2/3 cup sour cream
  • 2 ribs of celery finely diced
  • 2 green onions sliced
  • 1 teaspoon garlic powder
  • 1 cup shredded cheddar cheese divided
  • 1 cup shredded mozzarella cheese divided


  1. Preheat oven to 350 degrees.

  2. Combine diced chicken and buffalo sauce in a small bowl. Set aside.

  3. In a large bowl, combine cream cheese, sour cream and garlic powder with a mixer on medium until fluffy.

  4. Add celery, chicken, 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese and green onions.  Stir to combine. 

  5. Spread into a 9x9 pan, top with remaining cheese and bake 20 minutes or until bubbly.



November 09, 2019

Turkey Pot Pie


  • 1 egg beaten
  • 1/3 cup butter
  • 1 onion diced
  • 1/3 cup flour
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon thyme
  • 1 cup chicken broth
  • 2/3 cup milk or cream
  • 1 potato diced and cooked
  • 1 1/2 cups frozen vegetables defrosted
  • 2 cups leftover turkey
  • double pie crust


  1. Preheat oven to 400°F. Whisk egg with 1 tablespoon water. Set aside.

  2. Cook onion in butter over medium low heat until tender, about 5 minutes. Add flour, poultry seasoning, thyme, salt & pepper. Cook 2 minutes more.
  3. Whisk in chicken broth and milk a little bit at a time stirring after each addition. It will seem thick at first but will smooth out. Bring to a boil over medium heat, simmer 1 minute and remove from heat. Stir in turkey and vegetables.
  4. Line a 9" pie plate with one of the crusts. Fill with turkey filling. Brush edges of crust with egg wash and top with second crust. Pinch edges to seal and cut a few slits to vent pie. Brush with egg wash.

  5. Bake 35-40 minutes or until lightly browned and filling is bubbly.
  6. Cool for 10-15 minutes before cutting.


Cornbread Dressing

This dressing is a meld of savory herbs delivering deliciousness in every bite! 


  • 1/2 cup plus 2 tablespoons butter divided
  • 1 onion diced
  • 1 cup celery chopped
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon ground sage
  • 2 tablespoons fresh parsley chopped
  • 6 cups crumbled cornbread dry*
  • 3 cups white bread cubes dry*
  • 4 cups chicken broth or as needed
  • 3 eggs beaten
  • salt & pepper to taste


  1. Preheat oven to 350°F.

  2. Melt 1/2 cup butter in a large skillet. Add celery, onion, poultry seasoning and sage. Cook over medium heat until tender (do not brown). Cool.

  3. Place cornbread and bread in a large bowl with celery, onion, parsley and salt & pepper.

  4. Combine eggs and 2 cups chicken broth whisking until smooth.

  5. Drizzle bread cubes with egg mixture gently tossing just until moistened. Add more broth as needed to moisten the mixture allowing the mixture to stand a few minutes between each addition to soak up the moisture.

  6. Place in a greased 2qt baking dish and dot with remaining butter. Cover and bake 35-40 minutes or until heated through.

Recipe Notes

To Dry Bread: The bread should be slightly stale or dry. To dry bread, cube and leave out overnight or place on a baking sheet at 325°F for about 10 minutes. Cool completely.



November 02, 2019

Pumpkin Angel Food Cake with Cream Cheese Glaze


12 large egg whites

1¼ teaspoons cream of tartar

1¼ cups (248g) granulated sugar (preferably superfine sugar)

1 teaspoon pure vanilla extract

1¼ cups (141g) cake flour

1½ teaspoons ground cinnamon

¾ teaspoon ground ginger

½ teaspoon ground cloves

¼ teaspoon fine sea salt

1¼ cups (283g) pumpkin puree


4 ounces (113g) cream cheese, at room temperature

½ cup (56g) confectioners’ sugar

3 tablespoons heavy cream or whole milk

1 teaspoon pure vanilla extract

Pumpkin pie spice, as needed



1. Preheat the oven to 350°F. Place an ungreased angel food cake pan on a baking sheet.

2. MAKE THE CAKE: In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites and cream of tartar until they become white and frothy, about 2 minutes. Add the sugar in a slow, steady stream and continue to whip to stiff peaks. The meringue should be smooth and glossy. Add the vanilla.

3. In a medium bowl, sift together the cake flour, cinnamon, ginger, cloves and salt. Gradually sprinkle a small portion of the flour mixture over the meringue and, using a silicone spatula, fold in gently to incorporate, repeating until all the flour mixture is incorporated. Do not overmix.

4. Place the pumpkin puree in a large bowl. Add about a quarter of the batter to the pumpkin puree and mix to combine. This will lighten the puree and make it easier to incorporate into the rest of the batter without deflating it much. Add the remaining batter to the pumpkin mixture in 2 or 3 additions, folding just until incorporated.

5. Gently spoon the batter into the prepared pan and spread into an even layer. Transfer to the oven and bake until the top is golden brown and the structure is set (it will spring back lightly when touched), 35 to 40 minutes.

6. Invert the cake pan onto a cooling rack and cool completely in the pan. When the cake has cooled, turn the pan upright and run a sharp knife gently around the edge of the cake to loosen it. Invert the cake pan onto the cooling rack to release the cake.

7. MAKE THE GLAZE: In a medium bowl, mix the cream cheese with a whisk until it’s light and fluffy. Add the confectioners’ sugar, cream and vanilla; mix to combine. The glaze should be thick but drizzle-able. If it’s too thick, add more cream or milk 1 teaspoon at a time until it reaches the desired consistency. Drizzle the glaze over the cake and garnish with pumpkin pie spice, if desired.


Candied Yams



  • 1/2 cup unsalted butter
  • 6 yams peeled and sliced 1/3 inch thick (approx 3.5 lbs)
  • 1 cup brown sugar
  • 1.5 teaspoons pumpkin pie spice
  • Kosher salt to taste


  1. In a large high sided skillet, add butter and set over medium-high heat. When the butter is melted add the sweet potatoes and toss to combine.

  2. Add the brown sugar and pumpkin pie spice to the skillet. Stir to combine.

  3. When the sugar is melted, lower the heat to low and cover with a lid. Cook for an hour, stirring every 15 minutes.

  4. As the potatoes cook they will start to soften so be careful when stirring that you don’t break up the potatoes.
  5. When the potatoes are fully cooked and the sauce is thick, taste the potatoes and add kosher salt to taste.

  6. Serve hot.



October 26, 2019

Spicy Southern Chicken Spaghetti



1 lb pasta – cooked

1 lb chicken tenders

2 TBS butter

12-16 oz Velveeta (plus extra if you want to add more when you reheat it – see above notes – or if you like a wetter dish use the full 16oz.  Go less for a mac-n-cheese texture – more for an Alfredo kinda thing.)

1 cup milk

1 10 oz can Rotel (tomatoes & chilies)

1 10 oz can cream of chicken soup (or cream of mushroom or cream of celery)

1/2 tsp cumin

2 TBS sriracha or other hot sauce

1 cup Panko or other bread crumbs

1 cup grated cheese (I used a cheddar & mozzarella mix)

S&P to taste


Mixed Greek Vegetables



  • 1 1/4 lb/ 570 g gold potatoes (about 3medium-size potatoes), peeled and thinly sliced into rounds (about 1/8-inch thick)
  • 1 1/4 lb/ 570 g zucchini squash (2 to 3zucchini), thinly sliced into rounds (about 1/4-inch thick)
  • Salt and pepper
  • 2 tsp/ 3.6 g dried oregano
  • scant 1 tsp/1.2 g dried rosemary 
  • 1/2 cup/ 35 g chopped fresh parsley
  • 4 garlic cloves, minced
  • Early Harvest Greek extra virgin olive oil
  • 1 28-oz/ 794 g canned diced tomatoes with juice (no-salt added organic tomatoes are recommended)
  • 1 large red onion or 2 smaller red onions, thinly sliced into rounds (if large, you’ll want to cut the onion in half first, and then slice)


Melt the butter in a deep stock pot sprayed with cooking spray, too.  The cooking spray seemed to make the inevitable browned/burned bits of cheese easier to clean off later.  Add the Velveeta, Rotel, soup, milk, hot sauce & cumin & melt it all together over med-high heat.  Add the chicken.  Toss it with the pasta.  I added about 1 TBS of black pepper here.  You add S&P to taste.

Spray a casserole dish with cooking spray & put the chicken spaghetti in it.  Top with grated cheese & bread crumbs.

Cook at 350 for about 30 minutes or until the cheese is bubbling & the bread crumbs brown a bit.

Cook & drain the pasta.

Spray a grill or frying pan with cooking spray & cook the chicken tenders & then cut them up.