Apple Crisp in Microwave Oven

Today was an unusually hot day for this time of year.
Not wanting to heat up the regular oven I decided to
cook this apple crisp using the microwave oven.
The apples got nice and soft while the topping
firmed up into a crisp that was good enough tasting.
Served along with a scoop of vanilla ice cream.

Ingredients:
3 Granny Smith apples, peeled and sliced
3 tablespoons white granulated sugar
1/2 cup rolled oats
1/4 cup brown sugar
8 tablespoons butter, softened

Directions:
In a microwaveable bowl,
cut up three Granny Smith apples
sprinkle with white sugar,
ground cinnamon and salt.
In a separate bowl combine oatmeal,
brown sugar and softened butter
until a crumb mixture is formed.
Sprinkle crumb mixture over apples,
cover bowl with a paper towel
and microwave on high for about
ten minutes or until done.

Sweet and Soy Glazed Salmon

This recipe is easy to prepare and tastes great.
The soy glaze I use isn't too sweet or salty.
Prepare and serve one salmon fillet per person.

Ingredients:
Salmon fillets
Oil for sautéing
Soy sauce
Red wine vinegar
Honey
Brown sugar
Garlic powder
Black pepper

Directions:
Defrost salmon if frozen.
In a mixing bowl combine enough soy sauce,
red wine vinegar, honey, brown sugar,
garlic powder and black pepper to marinade fillets.
Let salmon marinade in refrigerator for 30 minutes.
Heat oil in sauté pan and cook salmon to your taste.

Olive Oil Poached Salmon

You poach the salmon at a low temperature.
It cooks to perfection and doesn't get oily.

Ingredients:
1 salmon fillet per serving
1/4 cup olive oil
dried basil to taste
butter to taste
lemon to taste

Directions:
Defrost salmon if needed and
bring oil to a low simmer in a saucepan.
Place salmon in oil and poach turning once
until done and season to your taste.

How to Shell Hard Boiled Eggs

This really works to shell hard boiled eggs.
After cooking and cooling the eggs,
tap the egg on each end and remove
some of the shell creating a hole.
Place egg in one hand with the other hand
in a position to cautch the egg.
Bring egg to your mouth and blow into
egg to remove the egg from the shell.

Granny Smith Apple Pie

An all American pie straight from heaven.
In this rcipe you don't lay the apple slices
down flat in the pie, you stand them up on end.
Right close to each other around the entire pie.
I use some maple syrup for an extra special taste.

Ingredients:
2- 9" pie crusts
10 or 12 Granny Smith apples
1/2 cup sugar
2 tablespoons flour
1 tablespoon cinnamon
1/2 teaspoon salt
3 tablespoons butter
3 tablespoons maple syrup
sprinkle of sugar for top

Directions:
Pre heat oven to 350 degrees F.
In a large mixing bowl place flour,
sugar, cinnamon and salt mix well.
Peel apple and cut into 1/4" slices.
You should get four slices per apple
with two 1/2" rectangle end pieces.
As you slice the apple place in bowl
with flour mixture and turn to coat them.
Repeat until you have enough apple slices
to place side by side around edge of pie.
Place bottom crust in pie plate and arrange
apple slices around pie with small pieces
placed in the center of the pie standing up.
Dot apple slices with butter and drizzle
some maple syrup around the center of pie.
Place top crust on and crimp edges to bake.
Sprinkle pie with sugar and create vent holes.
Bake for about 1 hour or until brown and bubbly.

Poached Egg in Microwave

You'll be amazed at how good and fast it is
to poach an egg using a microwave oven.
Try this recipe and I guarentee that you
will never poach an egg in a sautee pan.
It's a little tricky getting the time to
cook it just the way you like it because
all microwaves cook differant temperatures.

Ingredients:
1 large egg
1/3 cup cold water
1/8 teaspoon butter
salt to taste
pepper to taste

Directions:
Place water in a glass measuring cup.
Crack open egg right into water and
using a sharp knife poke it in egg yolk.
Cover the cup with plastic wrap.
Microwave on high power for one minute
or until the egg is poached to your liking.
Drain water and plate the poached egg.
Season with butter, salt and pepper.

Maple Honey Glazed Salmon

Sauteed in bacon fat for extra flavor.
This is gourmet tasting all the way.
Use a slice of bacon to render the fat.

Ingredients:
1 (6 ounce) salmon steak per serving
1 tablespoon bacon fat
1 teaspoon maple syrup
1 teaspoon honey
a sprinkle of corn meal
a squirt of brown mustard
a few capers in brine

Directions:
Heat a saute pan on medium heat.
Prepare salmon steak by spreading
maple syrup and honey on one side.
Place bacon fat in pan, then place
prepared salmon steak wet side down
in pan and saute for about 3 minutes.
Sprinke some corn meal on steak in pan.
Turn steak over to cook other side.
When salmon is cooked to your liking
remove to a serving plate and top with
a squirt of mustard and a few capers.

Herbs de Provence Mashed Potatoes

These are special tasting mashed potatoes.
Make them for a family holiday's table.
I couldn't stop licking the spoon while
making these to test out this recipe.
This is good for making the day ahead and
reheating on low setting in microwave.

Ingredients:
8 russet potatoes, peeled
8 cups cold water
1 teaspoon salt or to taste
Dash or two of black pepper
8 tablespoons butter
1 teaspoon Herbs de Provence
1/4 teaspoon dried basil
1 cup milk or cream
More salt to adjust seasoning

Directions:
Cut potatoes into 1" cubes and
place them into a soup pot then
cover the potatoes by 1" with water.
Season water with salt to taste.
Bring to a boil and then reduce heat
to simmer for about 20 minutes.
Drain water and place potatoes back
in warm soup pot along with butter,
Herbs De Provence, salt and pepper.
Add in the milk or cream to potatoes.
Stir and use a potato masher to get
them to your desired consistancy.
Remove to a storing or serving dish.

Creamy Cole Slaw

This slaw has a touch of onion in it
which adds a little something special.
It also has some grated red radishes
which give it a little tartness.
Garlic powder rounds out the taste.
Some people add in some celery seeds.

Ingredients:
1 (14 ounce)bag store bought shredded cabbage.
8 red radishes, grated
2 tablespoons onion, grated
2 tablespoons sugar
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 cup mayonaise
1/4 cup milk

Directions:
In a large bowl combine the cabbage
radishes and onion mixing well.
In another bowl combine the sugar
vinegar, lemon juice, salt, pepper
garlic powder, mayonaise and milk.
A little at a time add the cabbage
to the mayonaise and stir to blend.
When all the cabbage is dressed, cover
bowl with plastic wrap and refrigerate
overnight for the flavors to blend well.

Deep Dish Mini Pizzas

These are easily made in muffin tins.
Add what ever toppings you desire.

Ingredients:
Olive oil for coating tins
Cornmeal for coating tins
Store bought pizza dough
Fresh tomatoes, sliced
Mozzarella cheese, shreded
Pepperoni, sliced
Dried oregano to taste
Other toppings of your choice

Directions:
Preheat oven to 400 degress F.
Oil muffin tins and sprinkle the
bottoms with a little corn meal.
Roll out pizza dough to about 1/4".
Cut in pieces and fit into muffin tins.
Place a slice of tomato in each pizza.
Place some cheese on each tomato.
Place some pepperoni on each pizza.
Season with dried oregano
Bake for 12 minutes or until done.

Creamy Coffee Cake Pudding

This is a bread pudding made in a microwave oven.
Creamy and buttery tasting and very satisfying.
This makes about 2 cups bread pudding that you
can eat from the cup or turn it out on a dish
for a very nice looking visual presentation.

Ingredients:
2 eggs
1 cup milk
1/2 teaspoon vanilla
about 6" baked coffee cake

Directions
In a 4 cup glass measuring cup,
beat together eggs, milk and vanilla.
Cut coffee cake into small cubes and
place the cubes in a food processor to
pulse into crumbs one or two times.
Place coffee cake crumbs into measuring
cup along with egg mixture, stir to
combine and let the milk soak in.
Microwave uncovered on high setting
for about three minutes and let sit
for a few minutes to finish setting up.
Turn out onto a serving platter and serve.

Rice Tomato Soup

Some days I want a simple rice soup.
Flavored with chicken broth and a few
slices of fresh tomato to round it off.

Ingredients:
4 cups cold water
1 teaspoon chicken base
1 fresh tomato, sliced
salt to taste

Directions:
Pour water into a sauce pan on high heat,
add in the rice and chicken flavoring.
Lower heat to a simmer, cover pan,
and cook for about 15 minutes.
Add in the sliced tomato and continue
simmering until rice is tender.
Season with salt to taste.
Serve warm.

Italian Toast

One childhood memory of mine was walking over
to my Nana's house and smelling from a block
away her tomato sauce simmering on the stove.
This tomato sauce was used for dressing pasta,
as a sauce for pizza and for her Italian toast.
Nana's Italian toast was slices of Italian bread
toasted and simply slathered with her tomato sauce.

Ingredients
1 loaf Italian bread, sliced
1 batch or jar of tomato sauce
grated parmesan or romano cheese
dried oregano to taste

Directions
Cook up your homemade tomato sauce or
heat up a jar of store bought sauce.
Toast up the Italian bread slices,
spread tomato sauce on bread slices.
Top with grated cheese and season with
dried oregano if desired, serve.

Home Made Pickled Eggs

I like to use the brine left over
from a store bought jar of dill pickles
to make up a few pickles hard cooked eggs.
This is easy to do and tastes really good.

Ingredients:
Brine in a jar of dill pickles
6 large eggs
6 cups cold water

Directions:
Place eggs in a saucepan and cover
them with one inch of cold water.
Bring to a boil on high heat.
Turn off heat and put a cover on pan.
Let eggs sit for about 10 minutes.
Drain hot water from pan and fill
with cold water to cool eggs.
Peel eggs and place in the brine
right inside the pickle jar.
Refrigerate until ready to serve.
These will last for a good long time.

Milk Toast Cereal

Really easy to make and is so very good tasting.
You'll find yourself making this as a comfort food.
Use any type of bread you desire in this dish,
I like to keep things simple with white bread.
You can also heat this up in the microwave.

Ingredients, per serving:
3 slices bread
1 teaspoon granulated sugar
1 cup milk, or more

Directions
Toast bread as dark as you like.
Cut toast into 1" squares and place
them into a serving bowl.
Pour milkover the toasted bread squares
and sprinkle with granulated sugar.
Serve cold or heated up.

Perfectly Grilled Steak

Start out with the correct cut of beef.
Rib Eye, Top Sirloin, or any beef meant
to be grilled, even T-Bone or Porterhouse.
Marinate in a simple to make marinade
and then season just before grilling.
After grilling let the steaks rest for
five mintes before slicing and serving.

Ingredients:
Steaks for grilling
Dashes of Worsetershire sauce
Dashes of low sodium Soy sauce
Dashes of garlic powder
Dashes of ground black pepper
Dashes of salt
Unsalted butter
BBQ sauce of choice

Directions:
Place steaks in a single layer in a glass dish.
Put a few dashes of Worcestershire sauce on each.
Put a few dashes of Soy sauce on top of each steak.
Sprinkle on a little garlic powder and black pepper.
Let beef come to room temperature uncovered as the
marinade seeps into the beef as it sits in the dish.
Preheat the grill for fifteen minutes on high heat.
Clean the grill grates with vegetable oiled papper towels.
Let the grill get as blazing hot as possible.
Sprinkle some salt on the steaks and place on grill.
Close lid and grill for about four minutes time.
Open lid and turn steaks over using a spatula.
Close cover and grill steaks for another two minutes.
Of course grill time depends on the steaks thickness.
Remove grilled steaks to a serving platter and then
dot each steak with butter, cover with foil and let sit.
Five minutes later slice and serve with bbq sauce.

Simple Tomato Salad

This is great with fresh red ripe tomatoes
but even the ones in the grocery will do.
I like to serve this inside a Dixie cup.

Ingredients, per serving:
1 red ripe tomato
1 tablespoon olive oil
1 teaspoon red wine vinegar
dash of dried oregano
dash of dried chives
dash of salt
dash of sugar

Directions:
Wash and cut up tomato into bite sized pieces
and place inside a single serving cup.
Dress tomato with oil and vinegar.
Season tomato with oregano, chives,
salt and sugar to taste.
Serve at room temperature.

Leftover Garden Salad Soup

This is the cheapest and tastiest soup ever!
Taking leftover salad then adding in a few
ingredients to create a really healthy soup.
The salad must not have salad dressing on it.
You can use the Raman noodles flavor packet
or do as I did with some Better Than Boullion.
The secret is to add in some butter to this.

Ingredients:
Leftover garden fresh green salad
4 cups water, about
1 tablespoon Better Than Boullion
I used the chicken flavor.
1 package Raman noodles
Seasoning to your desired taste
1 tablespoon butter

Directions:
Place leftover garden salad in a soup pot.
Cover with cold water by one inch or so.
Stir in the boullion flavoring and bring
to a boil on high heat to cook until the
vegetables are tender enough to chop up,
in a food processor or with a stick blender.
Blend vegetables to your desired texture.
Add in the Raman noodles and cook until
the noodles are soft and season to taste.
Here I use kitchen shears to cut up
the softened noodles right in the soup pot.
Add in the butter, stir and serve warm.

My Simple Tomato Pizza Sauce

I've been making this simple to make tomato sauce
for many years and use it on pizza and pasta.
It's quick to make and really good tasting.

Ingredients:
1 (6 ounce) can tomato paste
2 cups cold water
1/8 cup olive oil
1/2 teaspoon sugar
dash of garlic powder
dash of cayenne pepper
dash of dried oregano
dash of salt or to taste

Directions:
In a bowl mix all ingredients.
Bring tpo a boil on the stovetop
in a saucepan or in the microwave.
That's it, your done!

Beter than Best Beef Stew

In three hours on top of the stove,
you can make this better than best
tasting very tender beef stew ever.
The secret is in your choice of beef,
I use sirloin tips which have some fat
that just makes the difference in taste.

Ingredients:
4 pounds beef sirloin tips
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup all-purpose flour
1/4 cup canola oil
1 onion, peeled and sliced
1 carrot, peeled and sliced
4 russet potatoes, peeled and
4 celery stalks, sliced
2 garlic cloves, peeled and minced
1 can of tomatotoes of choice
a few shots of woreshershire sauce
(that I can never spell or pronounce)
1 cup cold water
1 cup red wine
1/4 cup flour
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried rosemary
4 bay leaves
2 tablespoons unsalted butter

Serve with crusty bread.
The Directions?
Your on your own,
Make this beef stew your own.
add in mushrooms, parsnips or
chopped olives and anchovies.

Salmon Poached in Canola Oil

Poaching salmon in water removes flavor
from the fish into the poaching water,
while poaching the salmon in oil keeps
the flavor in the fish and not oily.
The secret is to keep the temperature
of the oil at around 180 degrees F.
To do this easily place the pan in a
oven to finish the poaching process.

Ingredients:
4 serving size salmon steaks
1 cup canola oil
2 tablespoons butter
juice of 1 lemon

Directions:
Preheat oven to 250 degrees F.
Place oil in an oven proof pan
and heat on medium to 180 degrees F.
Use a food thermometer to check the temp.
Place salmon in oil in pan and poach
on top of the stove for 2 minutes or so.
Carfully turn salmon steaks over and
now cover the pan and place in oven.
Poach in oven for about 12 minutes.
Remove salmon, plate and garnish with
butter and a squeeze of lemon juice.

Glazed Breakfast Donut

Imagine eating a sweet and tasty glazed donut
sliced in two and loaded up with egg and bacon.
I dare say it doesn't get any better than this.

Ingredients:
1 glazed plain donut
1 egg, scrambled
2 slices bacon, cooked
1 tablespoon mayonaise
1/2 teaspoon tomato ketchup
1/4 teaspoon ground black pepper

Directions:
Slice glazed donut in half creating
two sweet round bagel like buns.
In a small bowl mix the mayo and ketchup
and spread on the cut side of the donut halves.
Scramble up an egg,(I use the microwave)
Place on top of one glazed donut round.
Cook bacon slices (again in the microwave)
Place bacon on top of egg on the donut.
Season with black papper to taste.
Top with second glazed donut half and serve.

GUACAMOLE DIP TO DIE FOR

Guacamole is one of my faverite spreadsbles.
This recipe is one of my favorite dips.
I dip tortilla chips in it and this makes
for a great tasting topping on a burger.

Ingredients:
2 ripe Hass avocados
1 teaapoon fresh lime juice
1 jalapeno pepper, minced
2 tablespoons dried chives
2 tablespoons red onion, minced
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon sweet smoked paprika
Salt to taste
ground black pepper to taste

Cut avocados in half, remove seed, and peel.
Place the avocado pulp in bowl, add lime juice.
Mash the avocado and juice together with a fork.
Add in the remaining ingredients, and mix.
Season with salt and pepper to taste.

Microwave Scrambled Eggs

I cook up one egg at a time for 80 seconds.
The egg is round and set up the way I like.

Ingredients:
1/2 teaspoon butter
1 large egg
1 teaspoon cold water
Salt and pepper to taste

Directions:
In a 2 cup glass measuring bowl
butter the bottom and around the
inside of the cup a little bit.
Crack the egg into the cup add in
the cold water and stir to combine.
Microwave on high power for 80 seconds.
Remove tp plate and season to taste.
Repeat process for desired amount of eggs.

Baked Bacon

Preheat oven to 350 degrees F.
Line a baking sheet with aluminum foil.
Lay the bacon strips on baking sheet.
Bake in the oven for 13-15 minutes,
depending on crispness desired,
turn bacon slices over for even cooking.
Remove from the oven and lay slices on a
paper-towel lined plate to drain excess oil.

Chocolate Chip Cheesecake

The bottom crust is made with shredded wheat cereal.
This is one amazing tasting easy to make cheesecake.
It takes a little time but it's well worth making it.
One bite and I know you will agree and thank me for it.

Ingredients:
Vegetable shortening to prepare pan
Flour to prepare pan
Honey flavored Mini Wheat Cereal
2 (8 ounce) packages cream cheese
3 large eggs
1 teaspoon vanilla
1/2 cup white sugar
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup semi sweet chocolate chips
4 squares baking chocolate

Directions:
Preheat oven to 375 degrees F.
Prepare a 10" springform pan by coating
bottom and sides with shortening and flour.
Arrange the mini wheat cereal around entire bottom
of springform pan in one layer side by side.
In a small bowl combine the sugar,
ground cinnamon, baking powder and salt.
In a mixing bowl cream together the sugar mixture
and the cream cheese until light and fluffy.
Add the eggs one at a time then add in the vanilla.
Stir in the chocolates and pour mixture over cereal
in the springform pan to bake for about 1 hour.
Test for doneness and remove to cool before serving.

Candied Citrus Peels

Use orange, lemon, lime or grapefruit peels,
some sugar, water and a little time to make
colorful and tasty candied citrus peels.
Dip these in melted chocolate for a treat.
In this recipe I used orange peels.

Ingredients:
4 oranges
4 cups or more water
2 cups sugar

Directions
Peel oranges and cut peels in 1/8" strips.
Place the peels in a saucepan with 1 cup
water and bring to a boil, drain water and
add in another cup of cold water, bring to boil.
Drain water and add in another cup of cold water.
Bring to a boil and remove water and peels from pan.
Place 1 cup sugar in pan with 1 cup water, bring to
a boil and add in the orange peels to the pan.
Simmer for 15 minutes or until the water has evaporated
and a sugary syrup is coating the orange peels.
Place 1 cup sugar on a baking sheet and place peels
all around on the sugar, cover peels with more sugar.
Use your hands to move candie peels around the sheet
to sort of keep themseperated to dry and cool.
This took mine about 15 minutes and then I placed
the candied orange peels in an air tight container.

Portabella Hamburger Buns

With grilling season coming upon us
I thought it would be good to share
this recipe for using portabella caps
in place of bread hamburger buns.
You can use the outdoor grill or bake
them in the oven for a few minutes.

Ingredients:
Portabella mushroom caps
Olive or Canola oil
Salt and black pepper to taste

Directions:
Heat up a gas grill or oven.
Wipe the portabello mushroom caps
with paper towels and remove the
stems and gills for another recipe.
Rub the mushroom caps with oil
Season with salt and pepper to taste.
Arrange the mushroom caps stem side up
on grill grate or baking sheet.
Grill them 2 or three minutes on each side
or bake them in the oven at 425 degrees F.
for 10 minutes until they're browned.

Chimichurri Sauce

This sauce is good on beef ribs and also
goes well with chicken and pork.

Ingredients:
1 cup flat leaf parsley
1/2 cup corriander leaves
1 shallot, peeled and chopped
4 garlic cloves, peeled and crushed
1 red chili pepper, chopped
1 tablespoon red wine vinegar
1 cup extra virgin olive oil
Juice of one lime
Salt to taste
Black pepper to taste

Directions:
Place ingredients in a blender
or in a food processor and mix
until well combined into a sauce.

Perfectly Cooked Boiled Eggs

Hard cooked eggs are easy to prepare.
Older eggs are easier to peel the shells.

Ingredients:
Large eggs
Water to cover eggs by 1"
Water to cool cooked eggs

Directions:
Place eggs in a saucepan and cover
the eggs with cold water by 1".
Cover saucepan and bring to a
slow boil on high heat.
Shut heat off and start timing.
Six minutes for soft boiled eggs,
10 to 12 minutes for hard cooked.
Drain hot water from saucepan and
fill with cold water to cool eggs.

Ricotta Cheese Cannoli Filling

Simply smooth and sweet and chocolate.
This is the best cannoli filling I know.

Ingredients:
Ricotta Cheese
Honey
CocolateChips

Directions:
Amounts are depending on how many
cannoli shells you want to fill.
In a mixing bowl combine the ricotta
cheese, honey and chocolate chips.
Use mixture to fill cannoli shells.

Easter Eggs to Dye For

This is the best for making Easter eggs.
Use white shelled eggs to except colors.
Ingredients:
6 fresh large white eggs
Cold water to cover eggs
Ice water to cool the eggs

Directions:
Place eggs in a sauce pan and pou in
enough cold water to cover the eggs.
Heat over high heat to a full rolling boil,
turn off the heat and cover the saucepan.
Let cooked eggs sit for about 8 minutes.
Then drain the hot water and pour in cold water.
Let the eggs cool and remove to peel and dye.

Onion Skin Dyed Eggs

This is an old recipe for dying eggs but
I just learned about it so it's new to me.
There's no food coloring involved in this.

Ingredients:
12 white large eggs
3 fresh red onions
3 fresh yellow onions
3 teaspoons red wine vinegar
1 teaspoon salt
aluminum foil to wrap eggs
4 cups cold water

Directions:
Cut top and bottoms off off the onions and
then remove the peels from the onions.
Set aside peeled onions for another use.
Chop peels in a food processor with salt.
Place red wine vinegar in a small bowl,
dip one egg at a time in the vinegar
and then coat with chopped onion peels.
Wrap up each egg in aluminum foil.
Place wrapped eggs in a sauce pan
and cover eggs with cold water.
Bring to a boil on high heat then
remove from heat and let sit for
about 20 minutes to color the eggs.
Remove eggs from water and unwrap foil.

Pasta in Tomato Sauce

Why drain the cooked pasta then add sauce?
Use the pasta water to thicken the sauce.
The tomato sauce is thickened by using
the water that the pasta is cooking in.
This is an amazingly thick pasta sauce.
Season with your favorite pasta herbs.

Ingredients:
4 cups cold water
1 teaspoon salt
1 cup dried pasta
6 ounces tomato paste
1/4 teaspoon dried oregano
1/4 teaspoon sugar
dash of cayenne pepper

Directions:
Place water in a sauce pan on high heat,
add in salt and bring water to a boil.
Stir in pasta and bring back to a boil.
Reduce heat to medium high and cook pasta
for 8 minutes then add in tomato paste
and seasonings of your choice.
Stir to desolve tomato paste and cook
until pasta is done to your liking.

Squash Scrambled Eggs

Scrambled eggs taste great with squash.
You can use any squash even pumpkin.
Also you can add in a pinch of seasoning,
fresh rosemary, oregano, or thyme.

Ingredients:
4 large eggs
1/4 cup butternut squash, pureed
1 tablespoon butter

Directions:
In a mixing bowl whisk together the eggs
and squash until smooth and well combined.
Heat a skillet over medium-low heat.
Add the butter to melt, add the egg mixture.
Using a wooden spoon, stir occasionally
to break apart the curds of scrambled eggs.
Serve warm with melted butter if desired.

Pepperidge Farm's Bordeaux cookies

I love Pepperidge Farm's Bordeax cookies. Here is my best recipe for baking them. After taking them out of the oven to cool
sprinkle the warm cookies a little salt.
Ingredients: 1 stick unsalted butter 1 cup dark brown sugar 2 tablespoons milk 1 cup all purpose flour 1 teaspoon baking powder Directions: Preheat oven to 350 degrees F. In a mixing bowl cream butter and brown sugar for 2 minutes. Add milk, baking powder and slowly add flour to butter mixture. Drop by teaspoonsful onto cookie sheet (they spread to 2½" diameter). Bake 10 minutes. Let cool slightly before remove from pan. They get crispier as they cool.

Baked Stuffed Shrimp

This is a new five star restaraunt quality recipe
that I think is a good tasting stuffed shrimp.

Ingredients:
12 extra jumbo shrimp
2 cups dried bread crumbs
4 cloves garlic, peeled and minced
4 tablespoons white granulated sugar
4 tablespoons unsalted butter
2 tablespoons grated parmesan cheese
1 teaspoon Worcestershire sauce
1 teaspoon dried chopped chives
1 pinch ground black pepper
1/2 teaspoon Old Bay Seasoning
1/4 cup white wine
1 fresh lemon for juicing

Directions:
In a bowl combine bread crumbs, minced garlic
sugar, butter, cheese, Worcestershire sauce
chives, black pepper, Old Bay Seasoning and
enough white wine to form a stuffing mixture.
Preheat oven to 400 degrees F (200 degrees C).
Butterfly the shrimp and arrange back side up
on aluminum foil in a baking dish.
Stuff shrimp with heaping tablespoons of mixture.
Bake 20 minutes in the preheated oven,
until breading mixture is lightly browned,
shrimp are opaque, and the tails have curled.
Drizzle with lemon juice and serve.

Mom's Homemade Apple pie

Easy as apple pie to make a good pie.
I can make my own crust but here I used
store bought ready made pie crust.
Using the correct apples is key for
having a firm and not mushy filling.

Look for Ida red, Golden delicious or
for a more tart tasting pie Granny Smith.
Ingredients:
2 9" ready made pie crusts
6 Baking apples
6 tablespoons flour
6 tablespoons sugar
2 tablespoons cinnamon
1/2 teaspoon salt
2 tablespoons butter

Directions:
Remove pie crust from refrigerator.
Preheat oven to 350 degrees F.
Peel and slice apples around the core.
Place apple slices in a bowl with
flour, sugar, cinnamon and salt
mix well and set aside while you
place the bottom crust in pie pan.
Fill pie crust with apple slices.
Dot top of apple slices with butter.
Place top crust on pie and crimp the crust
edge around rim with fingers or fork.
Cut a few holes in top crust to vent steam.
Bake for abour 45 minutes or until crust
is browned and filling is bubbling.
Remove pie to cool before cutting.

Oatmeal Rasberry Scones

These are easy to make in only a few minutes.
Try this recipe for making good tasting scones.
You will be amazed at how easy scones are to make.
The butter adds in a nice background flavor.

Ingredients:
1-1/2 cups oatmeal
1/2 cup flour, more for dusting
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons cold butter
4 tablespoons vegetable shortening
1 cup white granulated sugar
1 cup ricotta cheese
1 cup fresh or frozen raspberries

Directions:
Preheat oven to 425 degrees F.
Place oatmeal in a food processor
and pulse into a flour or powder.
In a mixing bowl combine the oatmeal
with flour, baking powder and salt.
In another mixing bowl cream together
the butter, shortening and sugar.
Add in the flour mixer and mix to
form a wet dough, add in the
ricotta cheese and the raspberries.
Place dough on a floured work surface
and form into a 7" x 1" circle.
Use a knife to cut dough into triangles.
Place thiangles on a parchment paper
lined baking sheet and bake for about
20 minutes or until starting to get brown.
Remove from oven and let cool on baking sheet.

Carrot & Raisin Cookies

These cookies have now eggs in the recipe.
The carrot looks and tastes great along
with the sweet plumped up and dark raisins.
Ricotta cheese keeps them soft and moist.
This recipe makes about 62 two inch cookies.

Ingredients:
1/2 cup vegetable shortening
1/2 cup white sugar
1/4 cup brown sugar
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
dash of nutmeg
dash of ginger
dash of allspice
1 cup dried dark raisins
1 cup shredded carrots

Directions:
Preheat oven to 375 degrees F.
Place raisins in a bowl with hot water
and set aside until ready to drain and use.
Cream together shortening and sugars.
In a seperate bowl combine flour
with baking powder, soda, salt
cinnamon, nutmeg, ginger and allspice.
Add flour mixture to sugar mixture.
Blend to combine into a cookie dough.
Stir in drained raisins and shredded carrots.
Drop by teaspoonfuls 2" apart onto cookie sheet.
Bake for about 12 minutes or until bottom browns.

Microbaked Apples

Yummy and creamy sweet baked apples.
These are easy to make and taste great
if you use the correct type of apples.
Some apples turn to mush when baked
while others stay together and firm.
I like to use Ida Reds, Granny Smith's
or Golden Delicious apples for this.

Ingredients:
For each baked apple:
1 Baking apple
1 teaspoon brown sugar
1 teaspoon butter
a dash of cinnamon

Directions:
Wash apple and remove stem and seeds
creating a hole in apple to place in
the butter, sugar and cinnamon.
Place stuffed apple in a microsafe dish
and cook on high power for about 3 minutes.
Remove and let cool before serving.

Homemade Popped Corn Cereal

Easy to make and makes for a great breakfast.
Simply pop up some corn kernals and pour on
some cold milk with a taste of sugar.
This cost pennies a serving and has none
of those nasty preservatives in boxed cereal.

Ingredients:
1/4 cup popcorn kernals
2 tablespoons canola oil
1 cup milk
1 teaspoon sugar

Directions:
Place oil and corn kernals in a saucepan,
cover and heat on medium high heat,
shaking saucepan until all is popped.
Do not burn popped corn and add no salt.
Pour into serving bowls, season with sugar
and pour on cold milk to serve corn cereal.

Cream of Mushroom on Toast

This is a really warming comfort food,
cheap to make and tastes great anytime.
Make this on rainy days for a easy lunch.
Served along with cooked frozen corn or peas
makes this a quick and all around meal.

Ingredients:
1 can Cream of Mushroom Soup
1/2 cup cold water
4 slices white bread

Directions:
Toast bread to dark color and cut the
toasted bread into about 1" squares.
Devide toasted bread squares onto serving plates.
Open can of soup into a microwave safe bowl,
add water and mix with a fork to combine well.
Cover bowl with plastic wrap and microwave soup
on high setting for 3 minutes or until boiling.
Pour soup over plated toast squares and serve.

Choux à la Crème Cream Puff Pastry

These are super easy to make and bake up good.
Tasty golden and crispy puff pastry that you
cut open and fill with sweatened whipped cream.
Don't be afraid to try and bake these thinking
they are too difficult to prepare at home.
This is one of the easiest pastries to bake.
Ihis recipe makes about 12 puff pastries.

Ingredients:
1 cup water
4 tablespoons butter
1 cup flour
1/8 teaspoon salt
4 large eggs
Pastry cream filling

Directions:
Preheat oven to 400 degrees F.
Bring water, salt and butter to a boil in a
saucepan and then add in the flour all at once.
I use a wooden spoon and stir, stir, stir
until the flour is well incorperated and a
somewhat creamy dough is formed.
Remove saucepan from heat and add in eggs
one at a time again, stir, stir, stir.
A silky dough is what your looking for.
Place batter by tablespoonfuls 2" apart on
a baking sheet and bake for about 20 minutes.
Open oven door and turn off oven heat.
Let the puff pastries slowly cool in oven.
Remove to cut open and fill with pastry cream.

Herbs De Provence Crackers

A simple to make cracker that tastes great.
Dip in sour cream for a balance of flavors.
This is like a pie dough but is crispier.
I like the darker browned crackers best.

Ingredients:
1 cup flour
1 tablespoon sugar
2 teaspoons Herbs De Provence
1/2 teaspoon salt
2 tablespoons olive oil
1/4 cup cold water
flour for rolling out dough
salt on top to taste

Directions:
Preheat oven to 400 degrees F.
Place flour in a food processor,
add in sugar, Herbs De Provence,
1/2 teaspoon salt, pulse to combine.
Pour in olive oil and pulse while adding
in just enough cold water to make dough.
Flour a work surface and roll out dough
as thin as you can with a rolling pin.
Sprinkle top of dough with salt to taste.
Place dough on a parchment lined sheet pan.
Use a pizza cutter to cut dough into squares.
Bake in oven for about 12 minutes to brown up.
Check crackers and remove any that are browned
before the others do with a spatula.
Continue baking until all crackers are done.

Pan Fried Hot Dogs

I make these around the Fourth of July.
When I need to get my fix of a hot dog.
These hot dogs are really good tasting
topped with meat sauce that I'll post soon.

Ingredients:
Hot dogs,(buy a good brand)
Hot dog buns
Water
Unsalted butter
Mustard to taste
Tomato Ketchup to taste
Onions,peeled and chopped
Hot dog relish if desired
1 tablespoon canola oil
Directions:
Remove hot dogs if in package,
Rinse under cold water to remove slim.
Place hot dogs in a sautee or fry pan,
put enough water in pan to cover hot dogs.
Bring to a boil, lower heat, simmer five minutes. The water will evaporate, that's a good thing.
Add oil to pan shaking the hot dogs a bit.
Fry until brown marks appear on hot dogs.
Remove hot dogs from pan, serve on buns.
along with your favorite toppings.

Microwaved Potato Chips

Cook up tasty potato chips in the microwave oven.
Slice them as thin as you can, paper thin.
Pat the potato slices dry with paper towels.
Place them on a paper plate in one layer and
nuke them until browned and crispy enough.
Add on a sprinkle of salt to taste.

Microwaved Baked Apples

Many of my recipes are cooked in the microwave oven just for the speed and convenience. Here is a simple recipe for making a baked apple in the microwave oven.
Ingredients:
Apples
Butter
Brown sugar
Cinnamin

Directions:
Use an apple corer to remove seeds and core.
Fill cavity with butter, sugar and cinnamon.
Cover and cook on high power for about 4 minutes.
Serve warm with vanilla ice cream on the side.

Banana Custard in Microwave Oven

Here is an easy and Quick to make recipe for cooking up some really sweet banana flavored custard in the microwave oven. With only two ingredients, this is a good one to try.
Ingredients:
1 ripe banana, peeled and mashed
1 large egg, beaten

Directions:
Beat egg in a microwave safe mixing bowl.
Place in banana, mash and mix up really good.
Microwave on high setting for 2 minutes,
check to see if the banana custard has set up.
Microwave more if needed until you got banana custard.