Monthly Archives: November 2018

Happy Thanksgiving


Cranberry Sauce From Scratch

hi guys I’m back with a holiday recipe for you.   This is something I always have on my Thanksgiving table each year.

This is super easy to make and very delicious.  I couldn’t believe it myself how easy and tasty this is.   This is definitely hiw I make my cranberry sauce going forward.    I hope you try and enjoy.



1 package of fresh cranberries

1 cup water

1 to 1 1/2 cups of sugar.  (To your taste)


In a medium sized pot put in the water, cranberries and 1 cup of sugar.  Bring this to a boil.   Once to a boil then let it boil for 10 minuets with a lid on.   The berries will begin to pop and that is what you want.   Give the sauce a taste to see if you want to add more sugar at this time   I added 1/2 more cup to mine


Let cool for a few minutes and using an emulsion blender purée until smooth.

Put in cranberry sauce into an air tight container and put in fridge until firm.

Ready to serve


Mini Lemon Bundt Cake

Hi guys, here is another great dessert you will just love.  I found a recipe on Pinterest but adapted it to make the cake I wanted.   I did make my icing a little to thin but it still taste amazing.

My husband loves lemon cake so I wanted to do something special for him so I made these mini bundt cakes.  These are just the right size for a dessert for one.

The bundt pan I got from Wal-Mart years ago, but you can find these now anywhere on the internet.



2 cups all-purpose flour, sifted
1 1/4 cup sugar
1 tbsp. baking powder
1 tsp. salt
1/2 cup butter, softened
1 cup milk
1 tsp. lemon extract
2 eggs


3 tbsp. powder sugar

2 to 3 tbsp. milk

1 tsp. lemon extract

Note: use more milk if to thick



Preheat oven to 350*F.  Butter and flour bunt pan or mini bunt baking pan and set aside.

In a large mixing bowl sift together the flour, sugar, baking powder and salt.
In another bowl using a hand mixer, mix together the butter, milk, and vanilla until creamy.
Add eggs and mix until eggs are well incorporated.
Pour wet batter into dry mix and mix well with hand mixer.


Pour the cake batter into the prepared pans, dividing equally between each bunt pan.(if using mini pan).


Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.  Remove from oven.

Let cakes cool for about 10 minutes before removing them from pan.  Place on cooling rack to cool completely.

Drizzle over icing and enjoy.


Recipe adopted from


Chicken Broccoli with Alfredo Sauce

Hey guys, I am and have another great and tasty recipe for you.  This is also an easy recipe for those after work meals when you are to tired to cook.

This meal is easy to put together and can be prep ahead to make after working cooking even easier.  I had put the chicken into my crockpot and let it cook for about 3 to 4 hours on high, so no fuss there.  I just seasoned the chicken with some garlic, and onion powder and a little of Italian seasoning along with 2 cups of chicken broth for more flavor.  You can cook the chicken in advance and just freeze it.  I do that all the time and it saves me so much time after work when having to cook.



3 chicken breast cooked and chopped

1 package of frozen broccoli thawed (or fresh)

1 box of Panne pasta

1 cup of heavy cream

½ to 1-cup Parmesan cheese shredded



Cook the pasta according to package directions, and then drain the pasta and set aside.

In a medium or large pan add in the cream over medium heat.  Then add in about ½ cup of the Parmesan cheese and stir well.  Let the cream simmer for a few minutes and it should start to thicken.  If sauce is not thick enough add in more of the Parmesan cheese until the sauce it think enough for you.

Then add in the broccoli and mix that until coated well with the sauce.  Now add in the chicken and mix well.


You can add more Parmesan cheese on top.


Easy Beef Tostadas

Hi guys, here is a quick and simple recipe that you will love.  I had some ground beef that I wan’t sure what to do with, so I came up with this recipe.

You can use ground chicken or turkey as a substitute for the beef.  You can also not put any meat and make this a vegetarian  tostada.   This is some that is also easy to make after work in less than 30 minutes.

I hope you try and let me know what you think.



2 lbs. ground beef

1 package of tostada shells

2 packs of sazon

1 ½ tsp. adobo

1 ½ tsp. garlic powder

1 ½ tsp. onion powder

3 to 4 tbsp. safrito

Salt and pepper to taste

1 can or homemade refried beans

1 to 2 cups of cheese (I used Chihuahua cheese)


In a medium sauce pan cook the ground beef and about half way through the cooking process add in all of the seasonings and stir to they are incorporated.  Finish cooking the beef until no longer pink.  Drain any access fat off the meat and put back into pan.

If using can refried bean heat them in a pot until warmed through.  If you want homemade refried bean check out my recipe on that.

Assemble the tostada as follows – layer of refried beans, then the ground beef, cheese, lettuce, tomato and sour cream, and avocado.


Taco Salad

Hi Guys, I have another great recipe for you.  This is a recipe I am sure you have seen floating around the internet.   I first had this some time ago when I worked at the Chicago Board of Trade.  This was something that was only made on Tuesdays and it was sold out fast.

I have wanted to make this recipe for some time now, and I finally did it.  This recipe took me back to my days at the CBOT when I worked there.  My family loved this and I will be making this again.   I hope you enjoy and try.



2 lbs. ground beef (chicken or turkey)

3 cups shredded Cheddar cheese (or your choice)

1 bag of Doritos or corn chips

1 bottle of Katolina dressing

1 cup black olives (chopped)

1 head of lettuce (chopped)

2 or 3 tomatoes (chopped)

1 medium onion (chopped)

2 packages of taco seasoning



Cook ground beef until no longer pink and drain any access fat.

Add in taco seasoning packs and cook per package directions.

Let meat cool for a few minutes and begin making the salad.

In a large bowl add in the lettuce, tomatoes cheese, onion, black olives and taco meat.  Give this a good stir.

Put the Doritos or corn chops into a zip lock bag and smash them up.

Then add the chips to the salad bowl and give that a good mix.

Start pouring the Katolina dressing in mixing along the way.  Use as much or as little of the dressing you want.


After all mixed up


Note:  I did not use the full bottle of dressing.

Loaded Hash Browns

Hi Guys, I have an easy breakfast recipe for you.  I did this recipe so that my husband and I would have breakfast for the week.  This recipe is doubled so you can just cut the ingredients in half for one breakfast.

For the work week now all we have to do is put some eggs with this.  My husband would be the one making eggs as I cannot eat eggs due to allergies, but what I do is add 3 brown and serve sausage with this for my breakfast and this hit the spot for the mornings.

It takes me about 1 hour or so to get this made and in the oven, but the work is worth it because I now have breakfast for the week.   This recipe is doubled like I said and it makes about 12 to 14 breakfast for the week which is 10 for my husband and I and a few let over for our kids.   I hope you enjoy and make this recipe soon.




2 packages of frozen hash browns

2 green peppers (chopped)

1 package of bacon (cooked and chopped)

1 package of sausage links (cooked and chopped)

1 to 2 cups shredded cheese (your choice)

Salt and pepper to taste



Pre-heat oven per package of hash brown directions, it should be around 375 degrees.

Open hash browns and dump them into a baking dish.

Then add in about a cup or so of the cheese and mix well.

Then add in the cooked bacon and chopped sausage links and mix into potatoes until well incorporated.

Add in the green peppers and salt and pepper to taste.  Make sure to mix this well.

Then add in the remainder of the cheese and cover with tin foil.

Cook according to has brown directions or longer if need to.

About half way through cooking time remove the foil and let potatoes brown.




This recipe is doubled so only use half of ingredients if only serving for one breakfast.

Also the sausage links can be turkey, or chicken.

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