She was what we used to call a suicide blonde - dyed by her own hand.

Blonde Brownies

2 c. flour
1/4 teas. baking soda
1 teas baking powder
1 teas salt
2 c. packed brown sugar
2/3 c.. shortening, melted
2 eggs
2 teas vanilla
2 c. choc. chips
1/3 c. chopped nuts

Mix flour, soda, baking powder and salt

Add sugar to shortening - eggs - vanilla

Add flour mixture to sugar mixture

Spread in 13 x 9 pan. Sprinkle with chips and nuts

Bake 350° for 30 minutes

Cool in pan; cut in bars

Come, let us have some tea and continue to talk about happy things.

Blueberry Yogurt Tea Cake

In the bowl of your mixer, cream

4 ounces [1 stick] butter

Add 
1 cup light brown sugar

Beat until fluffy, scraping down sides of bowl as needed

One at a time, beat in

3 large room temperature eggs

Then add

1 cup plain yogurt

1 teaspoon vanilla extract

1 tablespoon lemon peel
In a smaller bowl, whisk together

2 & 1/3 cups all purpose flour

2 teaspoons baking powder

1 teaspoon salt

With mixer at medium speed, beat the dry ingredients into the butter mixture for about 2 minutes, until the batter is smooth.
Then add

1 cup blueberries


Switch the mixer on low speed until the berries are evenly distributed

Preheat the oven to 350º, and lightly grease 3 mini loaf pans or one standard 8 x 5 inch bread pan.

Divide the batter among the 3 mini pans or spread evenly in the large one

Bake for about 45 minutes for the mini pans, 55 to 60 for the large pan. The tops can get very browned and no crumbs should stick to a toothpick inserted in the middle. Remove from pans immediately and cool on wire rack.

Life is the flower for which love is the honey.

Sesame Honey Chicken

Ingredients :

3 pieces of chicken breast or 1/2 chicken - cut to bite size pieces
1 tbsp of light soy sauce
1 tbsp of cooking wine
1/2 tbsp of sesame oil
1 tsp of sugar
2 tbsp flour
1 tbsp rice flour or cornstarch
Salt & pepper to taste

Sauce:

3 tbsp of sweet chili sauce
2 tbsp of tomato ketchup
1- 2 tbsp of honey (depend on how sweet you want)
1 tbsp of oyster sauce
2 tbsp of light soy sauce
1/4 cup of water
some toasted sesame seed


1. Marinate chicken with soy sauce, wine, sugar, sesame oil, salt and pepper and set it aside for at least an hour. Just before frying mix the 2 type of flour together and mix it into the chicken.
2. Prepare oil for frying. Fry chicken until golden brown, dish out and drain the oil in paper towel. Remove all the oil from the pan.
3. Mix all the sauce ingredients together and pour it back into the pan. Bring it up to a boil and let the sauce thicken a bit.
4. Add in the chicken and toss it gently until the chicken are evenly coated with the sauce. Sprinkle the sesame seeds to the chicken. Serve with warm rice.

Ah, sweet Content, where doth thine harbour hold.

Sweet Chicken Bacon Wraps

1 1/4 pound skinless, boneless chicken breasts (about 4 breasts)
1 pound sliced bacon
2/3 cup brown sugar
2 TBSP chili powder
1/4 tsp cayenne pepper (optional)

Preheat oven to 350 degrees F.

Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar, chili powder and cayenne pepper, if using. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

TIPS: Do yourself a favor and line your pan with aluminum foil. It makes for much easier cleanup. Also, spray the baking rack thoroughly with cooking spray to help with the cleanup as well.

Beer makes you feel the way you ought to feel without beer.

Honey Beer Bread

Ingredients:

* 3 cups all-purpose flour
* 2 Tbsp. sugar
* 1 Tbsp. baking powder
* 1 tsp. salt
* 2 Tbsp. honey or agave nectar
* 1 bottle (12 ounces) beer
* 4 Tbsp. (half stick) butter, melted (**You can double this if you’d like**)

(Makes 1 loaf)

Preheat the oven to 350 degrees F. Grease a 9″ x 5″ x 3″ inch loaf pan.

In a medium bowl, whisk together the flour, sugar, baking powder and salt. Using a wooden spoon, stir the beer and honey into the dry ingredients until just mixed. (I recommend popping your honey in the microwave for a few seconds beforehand to make it easier to stir in!)

Pour half the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter. (Use a pastry brush to spread it around if you’d like.)

Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean. Serve immediately.

The man who has nothing to boast of but his illustrious ancestry is like the potato - the best part under ground.

Crisp Roasted Potatoes


2 1/2 pounds Yukon Gold potatoes, rinsed and cut into 1/2 inch slides

Table salt

5 tablespoons olive oil

Ground black pepper

Adjust oven rack to the lowest position, place rimmed baking sheet on rack and heat the oven to 450 degrees.  Place the potatoes and 1 tablespoon salt in a Dutch oven.  

Add cold water to cover by 1 inch.  Bring to a boil over high heat.  Reduce heat and gently simmer until exteriors of potatoes have softened but centers offer resistance when pierced with a paring knife, about 5 minutes. 

Drain potatoes well and transfer to a large bowl.  Drizzle with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt; using a rubber spatula, toss vigorously to combine.

Drizzle with another 2 tablespoons of oil and 1/2 teaspoon of salt. Continue to toss vigorously until exteriors of potato slices are coated with a starchy paste, 1 to 2 minutes.

Working quickly, remove the baking sheet from the oven and drizzle the remaining tablespoon of oil over the surface.  Carefully transfer the potatoes to the baking sheet and spread into an even layer (skin side up if it’s the end piece.)  Bake until bottoms of potatoes are golden brown and crisp, about 15 – 25 minutes, rotating the baking sheet after 10 minutes.

Remove the baking sheet from the oven and using a metal spatula and tongs, loosen the potatoes from the pan, carefully flipping each slice.   Continue to roast the potatoes until the second side is golden and crisp, 10 to 20 minutes longer, rotating pan as needed to ensure that the potatoes brown evenly.  Season with salt and pepper to taste and serve immediately.

Yield:  4 – 6 servings

Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon....

Bacon & Eggs in Toast Cups (6 cups)

6 slices of bread
6 slices of bacon
6 eggs
1/2 cup of shredded cheese
salt & pepper

1. Preheat oven to 400 degrees. Spray muffin pan with butter non-stick spray.
Using a cookie cutter, cut circles out of bread slices about 3 inches in diameter.
Take bread circles and press them into the muffin pan, set aside.
4. Heat a large skillet on medium-high. Cook bacon on the skillet until partially cooked but still pliable, about 3 minutes.
5. Shape bacon strips into the toast cups, fill with 1 Tbs of shredded cheese. Place in the oven for 5 minutes, allowing the bacon to toast just a little more. Remove from oven.
6. Crack your egg and separate out most of the egg white. Drop eggs into the cups, sprinkle with salt & pepper to taste. Place back in the oven and cook until white begins to set, about another 8 – 10 minutes.  The yolk should be creamy.
7. Remove from oven when done and pop out using a spoon, serve warm.

You better cut the pizza in four pieces because I'm not hungry enough to eat six.

Pizza Bites (and dough)

makes 48 bites divided into 3 trays, prep 20 min, cook time 20 min

2 recipes pizza dough (or 2 cans refrigerated pizza dough)
8 oz block mozzarella cheese
4 oz thin sliced pepperoni
2 tsp Italian seasoning (combine oregano, basil, parsley, and garlic)
1/4 cup olive oil
3 tbsp grated Parmesan cheese
pizza or marinara sauce

Prepare pizza dough and roughly chop pepperoni. Cut block of mozzarella into 48 cubes.
If you are going to bake some (or all!) right away preheat oven to 400°F. Grease 3 pie pans.

If using refrigerated pizza dough: roll one dough out into a large rectangle and cut into 24 pieces. Repeat with 2nd pizza dough. If using homemade dough just pinch off walnut sized pieces as you go.

In each dough piece place a couple pieces of chopped pepperoni and a cube of cheese.

Seal dough around meat and cheese and place seam side down in pie pan.

Repeat, placing approximately 16 dough balls in each pie plate.

Once assembled, combine oil and spices and brush over the dough. Sprinkle with Parmesan cheese.

Now you can cover with plastic wrap and refrigerate or freeze or you can bake right away.

When ready to bake: bake at 400°F for 16-20 min. Serve with warm pizza or marinara sauce.

Basic Pizza Dough

makes 1 recipe pizza dough, prep 10 min, rise time 1 hour

1 pkg active dry yeast (or 2 1/4 tsp loose yeast)
1 cup warm water
1 tbsp olive oil
1 tsp salt
2 3/4 cup flour

Combine yeast and warm water, stir to dissolve.

Add oil, salt, and flour. Stir to combine.

Once dough starts to come together, turn out onto a floured counter and knead to thoroughly combine-until dough is smooth and elastic. If it is uncooperative let it rest for a few minutes and come back to it.

Place dough ball in a greased bowl and cover loosely. Allow dough to rise until doubled, approximately an hour.

Cheese - milk's leap toward immortality...

Stove-top Mac & Cheese    Serves 4-6   

8oz macaroni, or any smallish tube shaped pasta

1 tablespoon butter

6 oz evaporated milk

6 oz freshly grated cheddar cheese

1 egg, beaten

1 teaspoon dry mustard powder

1/4 teaspoon red pepper

Hot sauce, to taste

Salt and pepper

Boil the pasta according to package directions, but reduce the cooking time by one minute.  Drain and pour back into the cooking pot.

Over medium-low heat, add the butter and stir until melted.

Mix the egg, milk, and spices and pour over the pasta.  Stir until it begins to thicken, about three to five minutes. 

Remove the pan from the heat then add the cheese in four installments, making sure the first is melted completely before adding the next.

Note: it is important to not use pre-grated cheese, as it does not melt or have the correct consistency...

Love, like a chicken salad or restaurant hash, must be taken with blind faith or it loses its flavor.

Baked Creamy Chicken Taquitos

Makes: 8 Taquitos

3 ounces cream cheese, softened

1/4 cup green salsa

1 Tbsp fresh lime juice (juice from half a lime)

1/2 tsp ground cumin

1 tsp chili powder

1/2 tsp onion powder

2 cloves garlic, minced

3 Tbsp chopped cilantro

2 Tbsp sliced green onions

2 cups shredded cooked chicken

1 cup shredded Mexican flavored cheese

small flour or corn tortillas

kosher salt

cooking spray

Preheat your oven to 425˚F.

Line a baking sheet with parchment paper.

In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.

(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).

Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone.  Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.

Bake for 15 – 20 minutes or until crisp and golden.

Serve with salsa, sour cream or guacamole.

Only the pure in heart can make a good soup.

Lentil Bacon Soup

Serves 4-6
1/4 cup olive oil

1 medium size onion, diced

4 Roma tomatoes, diced

2 medium size carrots, diced

1 medium bulb fresh fennel, diced

4 cloves garlic, finely chopped

2 tablespoons fresh thyme, chopped

5 slices of bacon, cooked and chopped

1 cup dried lentils

1/2 cup white wine

6-8 cups chicken stock/vegetable stock
 
Preparing the soup:

In a medium size soup/sauce pot, combine the olive oil, onions, tomatoes, carrots, celery and fennel. Cook over medium heat with the lid partial on to steam the vegetables. This will take 5-10 minutes until the vegetables are translucent and smell sweet.

Next add the garlic, thyme and bacon. Cook for 3 minutes until garlic smells sweet but is not dark or burnt.  Add white wine and let liquid reduce in half.  With a wooden spoon, release any caramelized pieces on the bottom of the pot by scraping the bottom surface.

Add in the lentils and stock.  Cook for 45 minutes to one hour to concentrate and develop flavors. Lentils should still hold their shape. Season with salt and pepper.

This is delicious topped with sour cream and served with warm crusty bread dipped in olive oil.