Category Archives: Recipes

Fruit Cobbler

Non-stick Cooking Spray (like PAM)
Pie Filling (use 1 can for an 8″ x 8″ pan OR 2 cans for a 9″ x 13″ pan)
Jiffy Golden Yellow Cake Mix (use 1 box for an 8″ x 8″ pan OR 2 boxes for a 9″ x 13″ pan)
Butter (1/2 – 3/4 stick)

Spray the inside of the baking dish thoroughly with the non-stick cooking spray.
Next, empty Pie Filling into the baking dish and spread evenly.
Sprinkle Golden Yellow Cake Mix over the top of the Pie Filling, spreading evenly. DO NOT add any ingredients to the cake mix – Use it dry.
Cut thin slices (pats) of butter and place them over the entire top of the dry cake mix, with small spaces between.
Sprinkle sugar over the entire top.
Next, sprinkle Ground Cinnamon over the entire top.
Bake in a 350 degree oven for 25-35 minutes. My rule is – when it smells good enough to eat, it is! But, look for a golden brown color.
Allow to cool slightly. Serve warm with a scoop of ice cream (optional). Topping will be crispy….



Pot Roast Dinner

Pan-seared pot roast, baby red potatoes, and sweet carrots slow-cooked in a delicious gravy until fall-apart tender, Enjoy! Servings: 8

1 lb. baby red potatoes
1 lb. carrots peeled and cut into 1-inch pieces
5 sprigs thyme
3 lb. chuck roast
2 tsp. kosher salt divided
1 tsp. black pepper
2 T. extra virgin olive oil
1 ½ c. diced yellow onions
3 cloves garlic minced
2 T. balsamic vinegar
2 T. tomato paste
3 T. unsalted butter
3 T. all-purpose flour
1 T. soy sauce
1 ½ c. beef stock
1 tsp. chopped parsley for garnish

Add potatoes, carrots, and thyme to the slow cooker.
Pat dry the chuck roast with a paper towel. In a small bowl, combine 1 1/2 teaspoons salt and 1 teaspoon pepper; evenly season all sides of the roast.

Heat a large sauté pan over medium-high heat. Add olive oil, once hot, add the beef to the pan. Sear the until golden brown, about 5 minutes per side. Transfer to the slow cooker and reserve the pan and drippings.

Heat pan to medium and add onions, sauté until lightly golden and tender, about 2 minutes. Add garlic and sauté for 30 seconds.
Add balsamic vinegar and sauté until reduced and coats the onions, about 1 minute.
Add tomato paste, stir and cook for 1 minute. Transfer onion mixture to the slow cooker.

Heat pan over medium-high heat, add butter and flour, whisk to combine, cook for 30 seconds.
Gradually add beef stock, vigorously whisking to create a smooth and lightly thickened sauce, about 1 to 2 minutes. The liquid should be near a boil to thicken, increase the heat if needed once all of the stock is added.

Add soy sauce and 1/2 teaspoon salt to the sauce, taste and adjust seasoning as needed. Add sauce to the slow cooker.
Place the lid on the slow cooker and cook on HIGH for 4 to 5 hours or LOW for 7 to 8 hours.

Carefully remove the roast to a cutting board and cut into slices. Serve with vegetables, gravy, and garnish with parsley.

Smoked Brisket

1 brisket flat (4-1/2 to 5 pounds)
Coarse sea salt
Cracked black
Peppercorns or freshly
Ground black
Hot red pepper flakes (optional)
16 thick-cut strips of artisanal bacon, such as Nueske’s

1.Season the brisket: Place the brisket in the foil pan and generously season the top, bottom, and sides with salt, black pepper, and if you like your brisket spicy, hot red pepper flakes. Finish with the lean (fatless) side up.

  1. Set up your smoker, cooker, or grill following the manufacturer’s instructions and heat it to 250°F. Add the wood as specified by the manufacturer. Place a metal bowl with 1-quart warm water in the smoker—this creates a humid environment that will help the smoke adhere to the meat and keep your brisket moist.
  1. Place the brisket in its pan in the smoker. Smoke for 1 hour. (This gets smoke into the underside of the meat.)
  1. Using tongs, invert the brisket so the fat side is up. Neatly drape the top with half the bacon slices. Cook the brisket until the bacon on top is darkly browned, 2 hours or so. Remove the bacon, dice, and eat it as a reward for your patience.
  1. Lay the remaining bacon strips atop the bacon. Continue cooking until these new bacon strips are darkly browned and the internal temperature of the brisket registers 205°F on an instant-read thermometer. There should be a nice pool of bacon and brisket fat at the bottom of the pan. This will take another 3 to 4 hours, for a total of 6 to 8 hours in all. Note: There is no need to wrap the brisket in butcher paper or aluminum foil as the foil pan covers the bottom; the bacon covers the top.
  1. You can eat the brisket immediately, but it will be more moist and tender if you rest it, loosely covered with aluminum foil in an insulated cooler for 1 hour.
  1. To serve, uncover the brisket and transfer it to a cutting board. Remove the bacon or slice it along with the brisket. Cut across the grain into 1/4-inch-thick slices, or as thickly or thinly as you desire. Serve with any condiments or accompaniments you like.



Deviled eggs are a favorite for any holiday meal, potluck, or party. If you’re looking for a classic, no-frills recipe for deviled eggs, this is it.

14 hard-cooked eggs
1/2 cup mayonnaise
1/2 cup sour cream
1 1/2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1/4 teaspoon black pepper
1/3 cup crumbled cooked bacon
1/4 cup (1 ounce) finely shredded sharp Cheddar cheese
2 tablespoons chopped fresh chives or scallion (green onion) tops


Slice eggs in half lengthwise. Remove yolks to a medium bowl. Reserve 24 white halves; finely chop remaining 4 white halves.

Mash yolks with the fork. Add mayonnaise, sour cream, mustard, lemon juice, and pepper; mix well. Add chopped egg whites, bacon, cheese, and chives; mix well.

Spoon 1 heaping tablespoon yolk mix.


Bruce Willis in an homage

Few names evoke the image of Hollywood’s larger-than-life characters quite like Michael Clarke Duncan. Standing at 6 feet 5 inches tall, with a physique that made him the perfect fit for tough-guy roles, Duncan was a force to be reckoned with.

But behind that imposing exterior was a gentle soul, an exceptional talent that continues to inspire performers and artists around the world. Known for his booming voice and contagious smile, Duncan left an indelible mark on the entertainment industry.

The Journey of a Dreamer

Born in Chicago on December 10, 1957, Duncan grew up with a single mother who instilled in him a strong sense of responsibility and a deep love for the arts. Despite a difficult life, he dared to dream and aspired to reach beyond his working-class background.

His path to fame was anything but conventional. Before gracing the big screen, Duncan worked in various professions, from being a bodyguard for Hollywood’s greatest actors to being a bouncer and even a ditch digger. But a chance encounter with a casting director changed the course of his life, propelling him into the world of acting and catching the attention of Hollywood.

The Breakthrough Role

In 1998, Duncan made his debut as Bear in Michael Bay’s action-packed film “Armageddon.” His genuine presence and undeniable screen charisma struck a chord with audiences, opening the doors to a career-defining role that would bring him international acclaim.

In 1999, Duncan delivered a powerful performance in the Stephen King adaptation “The Green Mile,” directed by Frank Darabont. As John Coffey, a gentle giant with a secret healing ability on death row, Duncan showcased his incredible acting range and emotional depth, earning him an Academy Award consideration for Best Supporting Actor.

Dazzling Audiences On and Off the Screen

Throughout his career, Duncan continued to captivate audiences in a variety of roles, from “The Whole Nine Yards” to “Planet of the Apes” and “Sin City.” His recognizable voice also lent itself to animated characters in films like “Brother Bear” and “Kung Fu Panda.”

Off-screen, Duncan was known for his unending friendliness and dedication to charitable causes. He used his platform to support his community and was actively involved in numerous charities. His career and personal life are enduring examples of perseverance, hard work, and unwavering faith in one’s aspirations.

A Friendship Beyond the Screen

Actor Bruce Willis, known for playing tough guys, recently paid a moving homage to his late co-star and friend Michael Clarke Duncan. The two charismatic on-screen actors had a strong friendship that went far beyond their respective professional lives.

Willis and Duncan met for the first time on the busy, high-stress set of the 1998 motion picture masterpiece “Armageddon.” The renowned Michael Bay, known for his glorious vision and ability to helm high-stakes storytelling with grace, expertly directed this movie, an action-packed spectacle of devastating proportions.

Willis, an established Hollywood heavyweight, and Duncan, a rising star with a magnetic screen presence, were thrown together by their roles in the movie.

They found themselves in the middle of the intense action sequences, apocalyptic undertones, and pervasive tension that became synonymous with the movie.

Willis portrayed a gentle giant who left a lasting impression on all who knew him in his eulogy. Michael left us too young, but the speaker added that his legacy endures in the roles he played, the people he touched, and the hearts he warmed. A friend was lost, but an angel was found.

Michael Clarke Duncan’s spectacular career and the amazing person behind the on-screen personas are powerfully brought to memory by Bruce Willis’ touching homage to Duncan. Duncan was a gentle giant, an exceptional genius, and a friend who will always be remembered. His friendship with Willis, rooted in respect and regard for one another, perfectly embodies this.

Credit: Pintiks


1/2 cup maple syrup
1 batch of pancake batter
4 eggs
4 strips bacon, cooked and cut in half (or 4 cooked pork sausage patties)
4 slices American cheese

Before you start the maple sugar, line a baking sheet with parchment paper or a silpat if you have one. Set aside.
Pour the syrup in a small pot and put over medium heat. Bring to boil, stirring frequently. Once it starts to boil heavily, make sure you keep stirring to keep it from attaching to the pot.

After a minute, check the temperature if you have a thermometer. When the syrup reaches about 230ºF it will begin to “calm down” and be less frighteningly lava-like. You should notice it get slightly darker, as well.

Two-three minutes later: Once it’s gotten quite dark and just when you notice a twinge of caramel-smell, remove from heat. At that point it should be 265ºF on a thermometer.

Pour the maple syrup out onto your lined baking sheet and spread thinly. DO NOT TOUCH IT. It’s hot as molten lead (almost). Let cool. Pop it in the fridge if you’re in a hurry. Once cool, you can peel it off the paper in chunks and break it up by smashing it in some fashion.
Phew. That’s done. Now on to the pancakes. Make a single batch of my pancake recipe, or any recipe that will yield 8 4″ pancakes.

If you’re using round molds for your pancakes, grease the insides with a little butter. Heat your griddle over medium heat until hot. Smear some butter around on it and place as many pancake molds as you can on the griddle.

Pour 2 tablespoons batter into each one, top with several maple crystals, pour 2 more tablespoons on top of that. The idea is to sandwich the crystals within the pancakes do avoid maple sugar sticking all over your griddle and being a pain.

Cook until bubbles appear around the edges AND the edges of the cakes look cooked. Remove the rings with tongs and flip the cakes. Cook another 1-2 minutes until done.

Top with a slice of cheese, scrambled or fried egg, bacon or sausage, and another pancake.
Eat right away! Or cool and freeze for a rainy day.

Classic New York Cheesecake

1 cup graham cracker crumbs
3 Tablespoons sugar
3 Tablespoons butter or margarine, melted

4 pkgs (8 oz each) Philadelphia cream cheese, softened
1 cup sugar
3 Tablespoons flour
1 Tablespoon vanilla (yeah, that’s right, Tablespoon… I know, sounds like alot)
1 cup sour cream
4 eggs

Mix crumbs, sugar, and butter; press onto bottom of 9″ springform pan.
Bake @ 325 for 10 min if using a silver springform pan. Bake at 300 for 10 min if using a dark nonstick springform pan. I baked Lexi’s along with mine at 325 for 7 min.

Mix cream cheese, sugar, flour, and vanillla with electric mixer on medium speed until well blended. Blend in sour cream. Add eggs, mixing on low speed just until blended. Pour over crust. (Lexi said, ’It would be messy to pour, so it would be better to spoon it.’ ).

Bake at 325 for 65 to 70 min or until center is almost set if using a 9″ springform pan. Bake at 300 for 65 to 70 min or until center is almost set if using a 9″ dark nonstick springform pan. I baked Lexi’s along with mine at 325 for 40 min.

Run knife or metal spatula around rim of pan to loosen cake (forgot to do this step, so that may be why it cracked) ; cool before removing rim of pan. Refrigerate 4 hours or overnight.
We covered the little one with caramel and covered the big one with strawberry pie filling. I know, where’s the chocolate?!

Variation: Want to make a chocolate cheesecake? Just add 1/2 cup cocoa powder to the recipe above. This particular one is topped with ganache, fresh raspberries, and chocolate curls!

Credit: SusanRecipe

smothered chicken recipe

This smothered chicken recipe is made with juicy fried chicken breasts tossed in a flavorful gravy with crispy bacon.


2lbs Chicken wings
2 T Butter
2 T Wheat Flour
6 C Chicken broth
1 tsp Bouillon cube
2 tsp Salt, Pepper, Garlic and Onion Powder, Celery Salt
1 T Canola oil
Optional (1/2 C Mushrooms, Chopped Celery, and onions)


  1. Season chicken with 1 tsp of seasonings. Toss to coat.
  2. In a large skillet over medium-high heat add oil. Brown chicken on all sides for about 6-8 mins. Set aside.
  3. In the same skillet, deglaze the pan by scraping bits from the bottom. Add butter and flour to make the roux. Whisk until caramel-colored about 4-6 mins. (If using celery and onions, add them here and cook for 1 additional minute)
  4. Add broth and remaining seasonings. Whisk once more until gravy is slightly thickened. Add 1/3 C water to thin if gravy is too thick.
  5. Add chicken back to the pan, lower heat to medium-low. Cover and let simmer for 30-45 minutes or until chicken is fully cooked through.



This recipe of porkchop is so good! My kids love them. I usually serve this over rice with Garlic Brussel sprouts. Oh, man! This is so perfect! Lunch and dinner will be great again if you give this recipe a try! Oh, did I mention the creamy sauce? Yeah, the sauce alone is more than enough for me! Wait until you bite your teeth on those tender pork chops. Enjoy!

Prep: 15 mins | Cook: 25 mins | Total: 40 mins | Servings: 4 | Yield: 4 servings

1 tablespoon olive oil
4 bone-in pork chops
1 teaspoon garlic salt
1 teaspoon ground black pepper
1 tablespoon olive oil
1 (6 ounces) package sliced fresh mushrooms
1 (10.75 ounces) can golden mushroom soup (such as Campbell’s®)
2 tablespoons water


Step 1: Season the pork chops with garlic salt and pepper.

Step 2: Place a large skillet on the stove and turn the heat to medium.

Step 3: Add 1-tablespoon of olive oil and allow it to become hot.

Step 4: Add the pork chops and cook each side for 5 to 8 minutes or until the colour turns brown.

Step 5: Place the cooked pork chops on a clean plate.

Step 6: Add 1-tablespoon of oil into skillet.

Step 7: Add the mushrooms and cook for 5 to 8 minutes or until soft and tender.

Step 8: Scrape the bottom of the skillet to get the bits of the chops.

Step 9: Pour in water and golden mushroom soup. Stir until well mixed.

Step 10: Put the pork chops back into the skillet. Simmer for 10 to 15 minutes or until the pork chops juices run clear.

Step 11: Serve over rice. Enjoy!

Nutrition Facts:

Per Serving: 366.9 calories; protein 29g 58% DV; carbohydrates 8g 3% DV; fat 23.9g 37% DV; cholesterol 75.1mg 25% DV; sodium 1035.5mg 41% DV.

Credit: SusanRecipe

Olive Garden Copycat Chicken & Gnocchi Soup

This is a homemade version of the Olive Garden’s famous Gnocchi soup. This version is just as delicious and creamy as the original. It’s also super simple and quick to make.

Olive Garden Chicken Gnocchi Soup Copycat is just as delicious and creamy as the original, and it takes less than 30 minutes to make !

Olive Garden is my favorite restaurant. Olive Garden is a wonderful place to be. Their recipes are some of my favorite in the country. Their chicken and gnocchi soup is a standout recipe. I cannot get enough. It’s not hard to admit that I am a bit addicted.

You can find a copycat of almost every Olive Garden recipe, from their Italian salad dressing to their toast ravioli. Although it is wonderful to get these Olive Garden recipes, there are a few reasons people might prefer homemade versions. It’s cheaper to cook at home. You can also make as many as you want and have leftovers that you can eat whenever you feel like. These homemade meals are great for feeding a large group. Knowing these recipes is also helpful if you live far from an Olive Garden.

Copycat Olive Garden Chicken and Gnocchi Soup is just as delicious as the original. It’s often even better. Gnocchi soup is a wonderful combination of potatoes and flour. This genius recipe is quick and easy to make with amazing results. This is a recipe you should add to your list. This recipe is great for a family dinner, as well as when you invite friends over. It will be appreciated by them.

Prep time: 15 Minutes
Cooking time: 25 minutes
Total time: 40 minutes
Yield: 4 portions

4 boneless, skinless chicken breasts, cooked in a pan and diced
1 stalk celery chopped
1/2 white onion diced
2 teaspoons minced garlic
1/2 cup shredded carrots
1 tablespoon olive oil
4 cups of low-sodium chicken broth
Salt and pepper
1 teaspoon Thyme
16 ounces potato gnocchi
2 cups half-and-half
1 cup chopped fresh spinach

How to Prepare

Step 1 : Over medium heat, heat olive oil in large saucepan. Sauté celery, onions and garlic in a large pot over medium heat until carrots are translucent.

Step 2 : Bring to boil chicken broth, salt, pepper and thyme. Gently stir in the gnocchi. Cook for another 3-4 minutes, then reduce heat to a simmer.

Step 3 : Mix in half-and-half and spinach. Cook for another 2-3 minutes, until spinach is tender. If necessary, season with salt and pepper. Remove from heat and let cool before serving.

You can make your cream richer by substituting one cup of half and half with heavy cream.

Credit: 1strecipes