About Me

My photo
I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

Search This Blog

Wednesday, December 28, 2011

YBR~Your Best Recipe~Foodie Roundup premiered today with thanks going to Nancy at http://www.spiciefoodie.com/ who hosts this food blog lovers event not only at the end of the year but each month of the year as well. Each month you can submit a recipe of your own from that months recipes and then at the end of the year roundup you can submit your favorite recipe from the whole year to be spotlighted along with all the other food bloggers yearly submission.
You don't want to miss seeing all of these great recipes in one place....go to http://www.spiciefoodie.com/ and check them all out! You will be so glad that you did.

Sunday, December 25, 2011


How can I possibly explain how wonderfully delicious these cookies are without you having taken just one bite? Impossible maybe, but I'll try, try, try. 
Butter, sugar, powdered sugar, oil, eggs, almond extract, flour, whole wheat flour, almonds, almond brickle chips....more sugar. There now, did that help?
2 sticks butter~softened
1 cup sugar
1 cup sifted powdered sugar
1 cup vegetable oil
2 big eggs
1 teaspoon almond extract
3 1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
2 cups coarsely chopped almonds
1 (6 oz.) package almond brickle chips
 Beat butter at medium speed of an electric mixer until creamy, gradually add 1 cup sugar and powdered sugar, beating well. Add oil, eggs, and almond extract; beat well.
Combine flours, baking soda, salt, and cream of tartar; add to butter mixture, beating well. Stir in almonds and almond brickle chips. 
Shape cookie dough into 3-inch balls; roll in additional sugar. Place 5-inches apart on ungreased cookie sheets. Flatten cookies in a criss-cross pattern with a fork dipped in sugar. Baked at 350 for 10 to 12 minutes. Cool 1 minute on cookie sheets; remove to wire racks, and let cool completely.
Yield: 3 1/2 dozen

"I guarantee you that these cookies will literally melt in your mouth!"~Adele Forbes

Sunday, December 4, 2011


In my eyes this is the most delicious macaroni and cheese recipe out there. We are talking caramelized onions, saltine crackers, white Cheddar cheese, Parmesan cheese and a beautiful creamy sauce. One taste and you will be hooked for life!

1 (8 oz.) pkg. large elbow macaroni
2 tablespoons butter
2 large onions, halved and thinly sliced
1 teaspoon sugar
1 (16 oz.) block white Cheddar cheese~shredded
1 cup freshly grated Parmesan cheese
32 Saltine crackers~finely crushed and divided
6 large eggs
4 cups milk
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons melted butter

Prepare macaroni according to package directions; drain well and set aside.
Melt the 2 tablespoons of butter in a large skillet over medium-high heat. Add sliced onions and sugar. Cook, stirring often, 20 minutes or until thoroughly caramelized til golden.
Layer half  each of cooked macaroni, onions, cheeses, and cracker crumbs in a lightly greased 13X9-inch baking dish. Layer with remaining macaroni, onions, and cheeses.
Whisk together eggs and next 3 ingredients; pour over macaroni mixture.
Stir together remaining half of cracker crumbs, and 2 more tablespoons melted butter. Sprinkle evenly over macaroni mixture.
Bake at 350 degrees for 1 hour or until golden brown and set. Let stand 10 minutes before serving. 
8 to 10 servings
"It is highly possible that this is the best macaroni and cheese on the entire planet!"~Adele Forbes


I love lamb....baaa...it flicks my trigger, especially when paired with my friend Revonda's hot pepper jelly. Small lamb chops are perfect fare for the grill. The recipe is very simple~just brush them with olive oil and salt and pepper both sides them throw them on a hot grill and cook just until they have grill marks and are a perfect medium-rare~3 to 4 minutes each side, no more. Pair with some rosemary roasted potatoes and some boiled cabbage. You will be so glad that you did!

"Adele had a little lamb, little lamb, little lamb, Adele had a little lamb....and cooked it's chops on the grill."~me

Saturday, October 22, 2011


I found this wonderful recipe while I was searching through other food bloggers websites at www.plainchicken.com and boy oh boy am I ever glad that I did! I have never been a biscuit or roll maker, I always seemed to beat the dough to death and they always came out hard as a brick so I quit trying a long time ago...that was until yesterday when I came upon this truly awesome recipe....thank you plainchicken...I have made two pans full in less than 24 hours and myself and fellow partners in crime are all very happy about it...you make them and you will be very happy too!!!!!!!!!!!!!
You will need 2 cups of Bisquick, 1/2 cup sour cream, 1/2 cup 7-Up and 1/2 stick of butter for the rolls....
For the roast beef au jus you will need 12oz. thinly sliced roast beef and 2 cups beef stock...

Preheat oven to 450. Cut sour cream into biscuit mix, I did this with two forks. Add 7-Up. This makes a very soft dough. Sprinkle additional biscuit mix on counter or table and ever so lightly pat the dough out. Melt the butter in a 9-inch pan. Place cut biscuits in pan and bake 12 to 15 minutes til golden. Makes 9
Place roast beef in a saucepan and pour the beef stock over top of it and then heat til hot.
Split rolls and top bottom half of each with the roast beef. Place tops on and pour the remaining au jus in individual serving bowls for dipping.

You be ever so glad that you did!

"Roast beef au jus and 7-Up rolls are a philosophy."~Adele Forbes

Friday, October 7, 2011


I recently made this wonderful soup at my place of work and I was sampling it when my boss man came through the kitchen with his nose in the air, sniffing like a rabbit, and demanding to know, "What are you cooking now?". I told him what it was while my eyes were rolling around in my head and then said these very words...."If that don't do it for you I can't help you." We had a good laugh and they called later to tell me that it was the best soup they had ever partaken of and have since eaten every bite of it.
1 tablespoon butter
1 1/2 lbs. onions, halved, thinly sliced
4 sprigs of fresh thyme
2 tablespoons butter
1 1/2 lbs portobello mushrooms, stemmed, halved and cut into 1/4-inch strips
3 tablespoons brandy
3 garlic cloves, minced
8 cups beef broth
1 cup dry white wine
salt & pepper to taste

Melt 1 tablespoon butter in a large heavy pot over high heat. Add the onions and thyme. Saute for 8 minutes or until the onions begin to soften. Reduce the heat to low. Cook for 20 minutes or until the onions are caramelized, stirring occasionally. Remove to a medium bowl, set aside.
Melt 2 tablespoons butter in the same pot over medium-high heat. Add the mushrooms. Saute for about 12 minutes or until tender. Add the brandy and garlic. Stir for 20 seconds. Stir in the caramelized onion mixture, beef broth and wine. Bring to a boil. Reduce the heat to low. Simmer for about 45 minutes or until the onions are very tender. Remove and discard the thyme. Season with salt and pepper. Serve warm.
Serves 6

COOKS NOTE: For a hearty meal add cooked steak.

"All things share the same breath~the beast, the tree, the man...the air shares its spirit with all the life it supports."~Chief Seattle

Saturday, September 24, 2011


My profession is that of a Personal Cook to a well-to-do family. Myself and the 'Lady' of the house work together to come up with just the right menus for each and every occasion. This being the end of my season with them, we wanted to serve something different than we had placed on the table so far. I suggested stuffed peppers and she seconded the motion and came up with this wonderful recipe from our 'Bible' of cookbooks (we both own a copy)~"Cooking With Class", published by 'The Parents' Council Charlotte Latin Schools, Inc.; Charlotte, North Carolina. It is a Cadillac cookbook and in our eyes even outshines 'The Joy of Cooking'. There...I said it, and it didn't hurt at all. The First Printing was in November of 1982. Her copy is falling apart and mine is running a close second.
The lady's name that submitted the recipe is Gensie. My boss lady always told me that if her name accompanied the dish that it was guaranteed to be wonderful. Gensie's addition of 1 cup of a dry white wine lends a depth of character to the finished product. Be sure and try this recipe. It is a real 'keeper'.
2 lbs. ground chuck
2 Tbsp. olive oil
2 tsp. salt
1 1/2 cups chopped onion
1 pkg. Italian salad dressing mix (I used Zesty)
1 cup raw rice
2 8-oz. cans tomato sauce
1 cup dry white dinner wine
6 large green peppers (I used 5 and they filled up our largest baking pan)
1/4 cup water
2 cups grated sharp cheddar cheese

Preheat oven to 350 degrees. Saute ground chuck in olive oil until well browned but not dry. Sprinkle with salt during browning.
*At this point I drained the grease off, yet I made sure that I cooked the beef only until the pink was gone from the meat.*
Stir in the onions and rice. Cook until onions are just limp. Blend in dry salad dressing mix. Add tomato sauce and wine. Cook on low heat for 10 minutes, remove from heat.
Cut peppers into halves, scoop out seeds and large membranes. Place peppers cut side up in a large baking dish or pan. Spoon filling into peppers, heaping up well. Pour water into bottom of pan. Cover and bake 55 to 60 minutes. Remove cover; sprinkle with grated cheese and return to oven 5 to 10 minutes longer until cheese is melted.
Can be prepared the night before and refrigerated until ready to bake.
Serves 6.
"A recipe is only a reflection of the person preparing it."~Adele Forbes

Thursday, September 15, 2011


I've often been known to say that I think I have one of the best jobs ever. I cook for a wonderful family during the summer months in a local area resort and in all I work about 4 months out of the year. Then my time over the next 8 months is my own to do with as I please. If you love to cook you may want to consider this type of career for yourself. When I work, I work really hard, but all in all it has its rewards. Amongst these rewards are all of the wonderful people I have come in contact with over the last 30 years. I not only feed them, I share recipes and stories with them and they in turn share with me.
This particular recipe was shared by a lovely lady who is a regular guest at the home that I work at and it is our 'go to' salad for large parties. Everyone raves about it. Try it for yourself, you will be sure to fall in love with it!  
Dressing: 1 cup mayonnaise, 1 cup bottled salad dressing (I use a white French type dressing-doesn't matter which one), 1 teaspoon each of dry mustard and Worcestershire sauce, salt & pepper to taste.

1 head each of iceberg and romaine lettuces
2 cups grated sharp cheddar cheese (I grate my own for this salad)
1 package small frozen peas
1 medium red onion-chopped
6 hard-boiled eggs-chopped
1 lb. bacon-cooked and crumbled
3 small cans sliced black olives-drained
3 small jars diced pimiento-drained

Make dressing, set aside.
Layer all salad ingredients in the order listed then top with dressing. Refrigerate until ready to serve. Toss to serve.
"It's never been an issue for me - I don't want to go on a diet, I don't want to eat a Caesar salad with no dressing, why would I do that? I ain't got time for this, just be happy and don't be stupid. If I've got a boyfriend and he loves my body then I'm not worried."~Adele-the singer

Tuesday, August 30, 2011


Don't laugh now....when I was a child in the beautiful Blue Ridge Mountains of North Carolina, the return of cool Fall weather definitely meant that 'hog killing' time was not far away. My grandmother, 'Mama Joe' to all of the grandchildren, always requested the brains of the dead critters to mix with her breakfast scrambled eggs. Of course all of the little ones turned up their noses and ran from the kitchen when she was preparing this favorite dish of hers. Her logic behind this 'strange happening' was that eating the brains of the animal would in turn help to make her smarter, and yes, she was a very smart woman. So just maybe you might want to be standing at the front of the line the next time 'hog killing' season spins around. 

12 ounces cleaned pork brains
1/4 cup flour
1 tsp. baking powder
1 big egg
salt & pepper to taste
Vegetable oil for frying
6 to 8 quality hamburger buns

Wash the brains in pieces under cold running water, removing as much of the thin membrane as possible. Knead the brains with your hands to break them into small lumps. Combine the brains, flour, baking powder, egg, salt and pepper in large mixing bowl. Beat at medium-low speed until smooth. (Some lumps may remain in the batter.)
Pour the oil into a skillet to a depth of 1/4-inch. Heat until hot but not smoking. Drop about 3 tablespoons of the batter at a time into the oil. Fry for 5 minutes or until the batter bubbles and begins to look dry. Turn and fry for 5 minutes longer or until the edges are crispy and golden brown. Serve on the buns with burger type accompaniments.
Yield: 6 to 8 servings

"This is my simple religion. There is no need for temples; no need for complicated philosophy. Our own brain, our own heart is our temple; the philosophy is kindness."~ Dalai Lama

Monday, August 29, 2011


What is not to love about the deliriously perfect pairing of artichoke and lobster? File this wonderful recipe away for that 'rainy day'.
16oz. cream cheese~softened
2 cups mayonnaise
12oz. frozen canned lobster-thawed & drained
1 (14oz) can artichoke hearts-drained & chopped
1 1/2 cups grated Parmesan cheese
2/3 cup chopped sweet onion

Blend the cream cheese and mayonnaise in large bowl until smooth. Shred the lobster with your fingers, discarding any cartilage. Add the lobster, artichoke hearts, Parmesan cheese and onion to the mayonnaise mixture, mixing well. Spoon into a 2-quart baking dish, bake at 375 degrees for 30 to 40 minutes or until bubbly and heated through. Serve with crackers and fresh veggies.
Yield: 14 to 16 servings

COOKS NOTE: You may substitute 12oz. imitation crab meat or canned crab meat, drained, for the frozen canned lobster. While frozen lobster is expensive, it really makes this dish outstanding.

"I never met a lobster I didn't love!"~Adele Forbes

Sunday, August 28, 2011


I simply adore mustard of any kind! Homemade mustard rings my bell though...loud and clear. This marvelously pungent version is a snappy addition to any variety of foods such as sandwiches, hot dogs, chicken, pretzels...you name it, I like mustard on it. French fries, steak, corn dogs...you have the idea now. Be sure and try this recipe if you are a mustard lover too. You will be so glad that you did.
2 (2 oz. cans) dry mustard
1 cup apple cider vinegar
3 eggs
1 cup sugar

Soak the mustard in the vinegar in a bowl for 6 hours or longer. Mix the eggs and sugar in a double boiler. Add the mustard mixture and mix well. Cook over boiling water until the mixture is of a spreadable consistency. Pour into hot sterilized small jars. Store, covered, in the refrigerator.
Yield: 6 small jars

 The kingdom of heaven is like to a grain of mustard seed, which a man took, and sowed in his field: / Which indeed is the least of all seeds: but when it is grown, it is the greatest among herbs, and becometh a tree, so that the birds of the air come and lodge in the branches thereof.”~Blibical

Tuesday, July 26, 2011


It's summertime and the living is easy, fish are jumping and the cotton is high, your Daddy's rich and your Mama's good looking, so hush little baby don't you cry....Mama's got a fresh Peach Cake in the oven!

3 eggs, well beaten
1 3/4 cups sugar
1 cup vegetable oil
2 cups flour
1 teaspoon each of baking soda, salt and cinnamon
2 cups sliced fresh peaches ( I really like the white ones in this cake)
1/2 cup chopped pecans (optional)
1/4 cup fresh orange juice
1 teaspoon vanilla extract

Mix all ingredients in a large bowl thoroughly by hand. Pour into a greased and floured 13X9 pan. Bake at 375 degrees for 50 minutes.

"I never met a peach cake that I did not like."~Adele Forbes

Monday, June 13, 2011


Serve this classic Mexican hot sauce with corn chips or tostados. It is also delicious with cooked fish. Garnish with avocados and jicama.

1 (15oz.) can stewed tomatoes
1/2 of a 4-oz. can mild jalapenos
2 fresh green chile or serrano peppers
1/4 of a sweet white onion
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 tablespoon freshly squeezed lime juice
1 teaspoon sugar
2 to 3 tablespoons fresh cilantro
Combine all ingredients in a blender or food processor and give a whirl until blended.
Serves 8 

COOKS NOTE: Mix this sauce with sour cream to create a dip that has a smoother, cooler, and milder taste.

"Cooking is not simply in the tongue, in the palate. It is in the whole body flowing out of the groin and chest through arms and hands."~Edward Espe Brown