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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.

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Sunday, May 29, 2011


Some people might would ask why you would want to eat fat-free banana pudding...others would probably say that they are watching their waistlines and that is the reason why...either way, I never met a banana pudding that I did not LOVE!

3 cups skim milk
2 large packages fat-free sugar-free vanilla instant pudding mix
1 cup fat-free sweetened condensed milk
16 ounces fat-free Cool Whip
1 package reduced-fat vanilla wafers
2 or 3 large bananas, sliced

Combine the skim milk, pudding mix, condensed milk and Cool Whip in a mixing bow, beat until smooth. Alternate layers of the vanilla wafers, bananas and pudding mixture in a large trifle bowl until all of the ingredients are used, ending with the pudding mixture.
Serves 6 to 8


Memorial Day weekend requires the use of the grill and this recipe will be fabulously accommodating to the 'thrill of the grill". This sandwich will literally melt in your mouth!

1 tablespoon olive oil
1 clove garlic, crushed
1/2 teaspoon chopped fresh basil
1 (6oz.) portobello mushroom cap
2 slices Swiss cheese
1 kaiser roll-split
1 slice red onion
2 slices fresh tomato
lettuce leaves
salt & pepper

Combine the olive oil, garlic and basil in a bowl, mixing well. Brush both sides of the portobello with the olive oil mixture. Place on grill rack on preheated grill. Grill for 3 to 4 minutes per side, turning once. Top with the Swiss cheese and continue grilling until cheese melts. Remove from heat.
Grill both sides of the roll then spread the mayonnaise over each grilled side. Place portobello on 1 side of bread, top with onion, tomato and lettuce; sprinkle with salt and pepper. Top with remaining half of roll. Serve with vegetable chips. 1 sandwich

"I never met a portobello mushroom that I didn't like!"~Adele Forbes

Monday, May 16, 2011


It's strawberry time! This is one of the very best salsas ever....the flavors just burst forth in your mouth not only from the ripe berries but from all the other fresh ingredients. Use it to accompany toasted pita triangles, grilled fish, shrimp or chicken.
1/2 of a medium red onion, thinly sliced
1 jalapeno, sliced and minced
1/2 each of a red, yellow and green bell pepper-juilienned
1/4 cup fresh cilantro, shredded
1/2 pint fresh strawberries, sliced
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons olive oil
salt and pepper
Combine all ingredients. Cover and refrigerate at least 2 hours or up to 4 hours. Before serving, remove from refrigerator 15 minutes so it loses some of its chill.

COOKS NOTE: You may also substitute blackberries or blueberries.

Sunday, May 8, 2011


This is for all the mothers out there....Happy Mother's Day!

1 (20oz.) can crushed pineapple, drained, reserve juice
1/4 cup sugar
3 tablespoons flour
1 cup sharp cheddar cheese, grated
1/2 cup Ritz cracker crumbs
1 stick butter, melted

Preheat oven to 350 degrees. With a wire whisk, combine pineapple juice, sugar and flour. Add pineapple and cheese, pour into a buttered 9-inch pie plate. Top with cracker crumbs and pour melted butter over the top. Bake for 25 to 30 minutes until nice and golden.

"Mothers hold their children's hands for a short while, but their hearts forever."~Anon