A christmas tree.Image via WikipediaThis is a warm buttery delicious drink to curl up with in front of a roaring fire…. Perfect for Christmas Eve while singing carols or wrapping presents…. Merry Christmas everyone and best wishes for a happy and healthy 2011 

8 cups cider
1 orange, thinly sliced
1/2 cup honey
8 cinnamon sticks and 16 whole cloves 
1 1/2 -2 cups dark rum
8 pats unsalted butter
How to make it

In a saucepan, heat cider, orange, honey, and cloves until bubbly.
Simmer, but do not boil, for 10 minutes
Pour cider into warm heat - proof mugs, adding a cinnamon stick for each serving
Add rum to mug as desired
Top with a pat of softened unsalted butter
Stir until butter is melted
Serve hot

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Beef StroganoffImage by cobalt123 via FlickrChristmas is around the corner!!!  I will be posting some easy and tasty recipes for those busy days leading up to Christmas.. Enjoy!

3 lb. beef round steak, 1/2 inch thick
1/2 c. flour
2 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard
2 med. onions, thinly sliced and separated into rings
2 (4 oz. each) cans sliced mushrooms, drained or 1/2 lb.
mushrooms, sliced
1 (10 1/2 oz.) can condensed beef broth
1/4 c. dry white wine (optional)
1 1/2 c. sour cream
1/4 c. flour

Trim all excess fat from steak and cut meat into 3 inch
strips about 1/2 inch wide. Combine 1/2 cup flour, the
salt, pepper and dry mustard; toss with steak strips to
coat thoroughly. Place coated steak strips in crock pot;
stir in onion rings and mushrooms. Add beef broth and wine;
stir well. Cover and cook on low setting for 8-10 hours.
Before serving, combine sour cream with 1/4 cup flour; stir
into crock pot. Serve stroganoff over rice or noodles.

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Turkey on the tableImage by fugutabetai_shyashin via Flickr Here is another recipe for your Thanksgiving feast. This is my Mom's recipe with my own variations... Hope you enjoy!!!

Did you know the difference between stuffing and dressing? Stuffing is cooked inside the bird and dressing outside.
Enough for a 12 lb turkey

3/4 pound pork sausage meat crumbled
1 lg onion, and 3 stalks celery pureed in food processor
¾ pkg Pepperage Farms stuffing cubes
1 sleeve Ritz crackers, crushed
½ c dried cranberries
1-2 cups chicken or turkey broth ,warmed
1/4 teaspoon Bell's seasoning
Salt and pepper

Combine bread cubes and crackers in large bowl
 Saute sausage meat in skillet until browned, drain on paper towels and save drippings
Saute onion and celery in sausage drippings
Add sausage and veggies to stuffing and mix well
Mix in cranberries
Add broth a little at a time until stuffing is moist enough to hold together
Season with salt pepper and bells seasoning
You can either stuff your turkey with this or put in a greased casserole, cover with foil and bake at 350 for 30 minutes

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Springform Pan with the walls loosened from th...Image via Wikipedia 
Here is another recipe for your Thanksgiving table...Enjoy!!!
This is one of the first recipes I created back in 1976. I have served it every Thanksgiving since!
1 3/4 cups graham cracker crumbs
1tsp cinnamon (preferably Saigon cinnamon)
1/2 cup finely chopped walnuts , toasted
1/2 cup butter, melted 
2 8 oz pkgs cream cheese, softened
3 eggs
3/4 cup sugar 
1/2 tsp salt
1 tsp vanilla extract
1/2 tsp almond extract
3 cups sour cream 
How to make it
Combine graham cracker crumbs,cinnamon and walnuts
add melted butter and stir until well blended
reserve 1/4 cup and press the remaining in the bottom of a 9 inch springform pan
blend cream cheese, eggs, sugar, salt and extracts in an electric mixer on medium-high speed until smooth
mix in sour cream on low speed until well blended
pour into crust ,top with reserved crumbs and bake in a 350 degree oven for 1 hour until set (its ok if the center is a bit jiggly)
Cool on wire rack for 1 hour
Cover with foil and refrigerate until chilled(at least 4 hours, but preferably, overnight)
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Sweet Potato BreadImage by zzilch via FlickrI just realized that Thanksgiving is next week!!!  I will be posting several delicious recipes in the next few days, any of them would be a welcome addition to your holiday table. This one is a change from the usual sweet potato casserole topped with marshmallows.
 It is yummy served along side roast turkey


4 lg sweet potatoes, boiled and mashed or 2 cans sweet potatoes, mashed 
2/3 stick butter at room temperature
1 c sugar (1/2 white, 1/2 brown) 
1/2 tsp baking powder 
1 tsp cinnamon
dash nutmeg 
dash salt 
4 tbsp flour 
2/3 c milk 
2 tsp vanilla 
2 beaten eggs 
1/4 tsp almond extract

How to make it

Combine sweet potatoes, and butter with eggs and mix well
Add milk, vanilla and almond extract mix well
Combine dry ingredients and add to potato mixture mix well
Pour into a lightly greased 9x13 baking pan or dish
Bake at 350F for 30 minutes

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Puttanesca alla Debbie

 There is a story about the creation of this dish. It was supposedly made by the "Ladies of the Evening" in Naples... some of the reasons given are:

  1. It was offered cheaply to customers to entice them into the brothels.
  2. It's quick to make so it could be cooked easily in between customers.
  3. It could be made from ingredients that keep well, as prostitutes often didn't have the opportunity to visit the markets every day.
  4. The intense aroma of the garlic, anchovies, and capers drew men by their noses to the brothels

 Whatever the reasons are this is a delicious dish! The aromas in your kitchen are those of a 5 star Italian restaurant... Our neighbor stopped by last night while I was making it wanting to know what it was that smelled so incredibly good... Make this one... you won't be disappointed!!!!!


1/2 lb penne pasta
1/4 cup olive oil 
4 cloves garlic chopped
5 anchovy fillets soaked in milk for 5 minutes,drained and patted dry
1 cup kalamata olives pitted and chopped
1 28 oz can San Marzano tomatoes crushed and undrained
1tbsp fresh Italian parsley,chopped 
1tbsp capers,rinsed and drained
How to make it

Boil penne in salted water until al dente, drain save a little cooking water
Heat olive oil in a large skillet saute garlic until fragrant
Add anchovies and saute until they dissolve
Add olives and tomatoes bring to a simmer,cook until slightly thickened about 20 minutes
Add cooked pasta and heat through
Add a little pasta water if it needs to loosen up a bit
Sprinkle with capers and chopped parsley and serve

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The beautiful Suwannee River
Kelly's RV Park in White Springs, FL

Our home, HOWIE(house on wheels is excellent)

Lane and I are so happy that the heat seems to be breaking here at Kelly’s RV park in  White Springs Florida. This summer has been especially brutal, the temps have been in the mid to upper 90’s for the last 3 months straight. Combine that with unbelievably high humidity and cooking complicated meals has been the last thing on our minds. Now with daytime temps in the 80’s and lows in the 60’s our thoughts are once again turning to the preparation of our favorite comfort foods. This one fit’s the bill… Enjoy!

This is a delicious easy corn chowder recipe. I like to serve it with warmed french bread and a simple green salad.

Bacon Corn Chowder 2Image by Mark & Andrea Busse via Flickr
Chicken Corn Chowder with Bacon
6 slices bacon
1/2 c onions, chopped
2 c diced peeled yukon gold potatoes
1 small finely minced red pepper
3 large ears of fresh corn, kernels removed from cobs and cobs set aside
1 c water
1 can chicken broth
1 c cooked cubed chicken breast
1 16 oz can cream style corn
1/2 c half and half
1/2 tsp cumin
1tsp sugar
1 tsp seasoning salt (Jane’s crazy mixed up salt is good in this)
1/4 tsp pepper
Break corn cobs into smaller pieces and put in a 3 qt dutch oven with water and chicken broth.
Bring to a boil, cover and simmer for 45 minutes
Drain reserving liquid
In a skillet brown bacon until crisp, remove and reserve
Add onions, red pepper and potatoes to drippings and saute for 5 minutes then drain well
Return liquid to dutch oven, add fresh corn, cream style corn , chicken, cumin, sugar, seasoning salt and pepper
Bring to a boil cover and simmer for 25 minutes
Remove cover add half and half and bacon crumbled, simmer 5 minutes and serve
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I’ve decided to change the format of the blog… I will be giving a little background on the recipes and will include step by step pictures when applicable… Hope you enjoy, Debbie
This past week, Lane sat down and said  ” Debbie I’m in the mood to cook, do you think you could pick up some Cornish hens at the market for Sunday?”That’s all he had to say, I could only imagine what was in store.. It totally exceeded my expectations!
For those of you who don’t know, Lane is a phenomenal self taught fusion chef.  He has turned  out some incredible meals, and I am the lucky person who gets to taste them!  Some of  these unbelievable recipes include, king crab legs, herb crusted tuna, smoked raspberry glazed turkey breast, coffee marinated  rib eye steaks, the most succulent meatloaf I have ever tasted…. You get the picture…
 So here is the delicious feast he prepared for us last Sunday, using our portable convection oven.The combination of the apple/ grape  mixture and the mojo marinade infuse the meat with a fruity/citrus flavor as well as helping to retain natural  juices.   I took pictures of each step so you all can prepare it too. Try it, I guarantee it will become one of your favorites

The finished product!

Lane’s  Cornish Hens Mojo Style
with Chanterelle Saffron Rice

  2 Cornish game hens about 1 ½ lbs ea
1 chopped apple
½ cup red seedless grapes
1 tsp dried juniper berries
3/4 bottle Badia Mojo Marinade
1 tbsp McCormick rub for chicken
½ cup dried chanterelle mushrooms reconstituted in boiling water ,save liquid
1 pkg Vigo or Mahatma yellow saffron rice
Marinading hens
Fruit stuffing
Pour ¾ bottle of mojo marinade into large glass bowl, add hens, turning over and refrigerate for a least 4 hours. Preheat oven to 400 degrees for 5 minutes then lower to 325
Stuff cavities of hens with apple/grape mixture
Place in a 13x9 in pan and rub both sides with chicken rub
Place breast side down in pan
Stuffing hens with fruit mixture
Pour remaining marinade over hens and add juniper berries and 2 tbsp  mushroom soaking liquid to bottom of pan
Roast at 325 for 45- 60 minutes or until done
(Low and slow)
Remove hens from oven and let rest for 5 minutes
Prepare rice according to package directions, adding 2 tbsp mushroom liquid and mushrooms, Serve with Cornish Hens
Hens in oven
Dried mushrooms

Rice and reconstituted mushrooms

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With Fall on its way, I thought it was time to post this.. I found this recipe on the cooking website Its a lunchbox favorite... Also good for potlucks
1 box brown sugar
1 c cooking oil
1 sm can pumpkin puree (not pumpkin pie mix)
2 eggs
 2 tsp pumpkin pie spice
3 c flour
1 tsp salt
1 tsp baking powder
 tsp baking soda
1 tsp vanilla
2 egg whites
2 tsp vanilla
4 tbsp flour
1 box 10x (confectioners) sugar
4 tbsp milk
1 c shortening
How to make it
Cream together sugar and oil
Add eggs and pumpkin
Gradually add sifted dry ingredients and mix thoroughly
Drop by tablespoonsful on un greased cookie sheet
Bake at 350 degrees for 10-12 minutes
Set on wire rack to cool
Combine all ingredients except box of 10x sugar, mix well
Gradually add 10x sugar and beat until fluffy
Put 2 tbsp filling between matched cookies and wrap in plastic wrap
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Jiffy Corn Pudding

I made this last night and served it with baked ham...  Also good to bring to a potluck. Easy and delicious!

1 15 oz can whole kernel corn, drained
1 15 oz can creamed corn
1 stick butter
1 8 oz container sour cream
2 beaten eggs
1 box Jiffy corn bread mix
Preheat portable oven to 350F
Melt butter in small casserole dish
Mix corn and sour cream and beaten eggs well, add to melted butter and mix again
Sprinkle corn bread mix over corn and stir together
Bake for 45 minutes
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The perfect breakfast or brunch dish…. This is perfect for a special birthday treat!

1 8 oz pkg cream cheese, softened
1 tsp vanilla
1/2 c chopped pecans or walnuts
1 loaf firm textured white bread
4 eggs
1/2 c whipping cream
1/2 tsp vanilla
1/2 tsp nutmeg
1 12 oz jar seedless raspberry jam or apricot preserves
1/2 c orange juice
Beat cream cheese and 1 tsp vanilla until fluffy
Stir in the nuts
Spread about 1 1/2 tbsp mixture on a slice of bread
Top with a 2nd slice (like a sandwich)
Repeat until bread and filling are used
Beat together eggs, whipping cream, 1/2 tsp vanilla and nutmeg
Dip the "sandwiches" in the egg mixture
Cook on a lightly greased griddle until golden brown, turn to cook the other side
Keep the cooked french toast warm in a 200F oven on a baking sheet
To make the topping
Heat together the jam and orange juice
Serve the French Toast Sprinkled with powdered sugar and topped with sauce
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This is a delicious casserole that can be served for brunch, lunch or dinner

4 egg whites
1/3 c flour
1 c evaporated milk
16 oz shredded Mexican blend cheese
3 cans whole green chilies
1 8 oz can enchilada sauce
Heat oven to 350F
Spray a 2 quart casserole dish with non stick spray
In medium bowl combine egg whites, milk and flour, beat until well blended
Place 1/2 the green chilies in the baking dish
Cover with 1/2 of the egg mixture
Spread 1/3 of the cheese on top
Repeat layers reserving last 1/3 cheese for top
Pour sauce on top of casserole
Bake at 350F for 25-30 minutes
Sprinkle with remaining cheese
Bake an additional 5 minutes until cheese is bubbly
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PistachiosImage via Wikipedia

This recipe is an oldie but a goodie from the 8o's. Still delicious!

1 yellow cake mix
1 box of pistachio pudding
1 cup oil
3 eggs
1 cup of club soda
1/2 cup of chopped pistachio nuts
1 -8 oz. container whipped topping (Cool Whip extra creamy, if possible)
1 pkg. of pistachio pudding.
Additional chopped pistachios for topping
Mix all ingredients for cake, beat 4 minutes on medium speed
Pour into a greased and floured 9x13 pan.
Mix together whipped topping and 1 pkg. of pistachio pudding beat well
Spread over top of cooled cake
Sprinkle a handful of pistachio nuts over the top.
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This is easy to prepare especially in summer when you dont want to heat up the kitchen... Also good to bring to potlucks

8 ounces elbow macaroni, cooked and drained
1 (12 ounces) can evaporated milk
1-1/2 cups milk
2 eggs
4 cups shredded Cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper
Place the cooked macaroni in a slow cooker that has been coated with nonstick vegetable spray. Add the evaporated milk, milk, eggs, and 3 cups of the Cheddar cheese. Mix well. Sprinkle with remaining 1 cup cheese, then cover and cook on the Low setting for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the macaroni has finished cooking.
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This bread takes advantage of the fresh peaches now in season... and it tastes just like peach cobbler!
1/3 cup butter or margarine, softened
1 cup sugar
2 eggs
1/3 cup water
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1 cup peeled, sliced peaches
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped pecans
2 tablespoons chopped pecans
2 tablespoons brown sugar
1.In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in water and extracts. Stir in peaches. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in pecans. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Combine topping ingredients; sprinkle over batter. Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool or 10 minutes before removing from pan to a wire rack.
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This is a delicious and easy meal, perfect for dinner with friends.....

1 1/4 lb. sirloin, cubed 1 inch
2 tbsp olive oil
1 clove minced garlic
3/4 lb. fresh mushrooms, sliced
1/3 c. water or beef broth
1/2 c. dry red wine
1 1/2 tbsp. soy sauce
2 tbsp. Dijon mustard
1 tbsp. cornstarch
1/2 c. whipped cream
Chopped parsley
Brown meat in.olive oil using an electric skillet . Add garlic, as pieces brown remove to casserole
with cover. Add 1/4 cup wine to skillet and saute mushrooms,
add to meat. Cover. Bake in oven at 350 degrees for 1 hour
until meat is tender.
Add water or broth and remaining wine and soy sauce to skillet
in which the meat was browned. Boil, stirring up the
drippings. Blend in mustard, cornstarch and cream. Simmer
until thick. Pour off juices from meat into the sauce in
pan. Simmer, whisking until smooth and thick. Blend with
meat. Sprinkle with parsley. Serve over hot rice or mashed potatoes.

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I found this recipe in an issue of Woman’s World magazine. It is both easy and delicious. If you want a little different taste, you could add ¼ tsp curry powder. Either way is tasty. I recommend that you refrigerate the salad and dressing separately and combine when ready to serve.
Combine in large serving bowl:
1 32 oz bag of coleslaw mix from the produce section
1 ripe mango peeled and cubed
½ cup chopped dried pineapple
1 scallion, finely chopped
1 tbsp chopped fresh parsley
1 tbsp chopped fresh mint
Combine and refrigerate:
½ c mayonnaise
2 tsp sugar
2 tbsp apple cider vinegar
¼ tsp kosher salt
¼ tsp fresh ground black pepper
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Thanks to Donna Murphy of Orlando Florida for this delicious recipe. I made it for dinner last night and not only did it taste great, my kitchen stayed cool!

Approx 3 cups favorite spaghetti sauce
8 oz box of oven ready(no boil) lasagna noodles
13 oz container of ricotta cheese
8 oz bag of shredded mozzarella or Italian blend cheese

Spray inside of crock pot with Pam. Cover bottom of crock pot with 1 cup of sauce. Add a layer of noodles next, breaking up the noodles so that the area is covered. Layer 1/3 cup of sauce, 1/3 cup of ricotta, 1/3 cup of shredded cheese. Repeat noodles, sauce, ricotta, shredded cheese until ricotta is gone. Top layer will be noodles, 1 cup of sauce and 1/3 cup shredded cheese. Cover and cook on LOW for 3 - 4 hours.

You can add browned hamburger to the spaghetti sauce if you wish. Or for a vegetarian version, add a few layers of spinach.
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Thai Salad

I found this recipe on, Thai Food.. It is a cool and extremely delicious salad... perfect for summer. I have never used the edible flowers, however.

1 small head romaine or leaf lettuce, or enough salad greens for 2-3 people
2 green (spring) onions, sliced
1/2 to 1 cucumber (see cutting instructions below)
1 cup fresh coriander /cilantro, roughly chopped
1/2 cup fresh basil, roughly chopped
optional: edible flowers to garnish, such as pansies, nasturtiums, violas, or rose petals
SALAD DRESSING: (double the recipe if serving 4 or more)
3 Tbsp. coconut milk
1 Tbsp. lime juice
1 Tbsp. fish sauce OR vegetarians use 1+1/2 Tbsp. soy sauce
1-2 cloves garlic, minced, OR 1/2 tsp. pureed garlic
1 tsp. brown sugar
optional: 1/2 fresh red chili, finely minced, OR 1/4 to 1/2 tsp. dried crushed chili
(I use 1 tbsp sweet Thai chili sauce)

Place lettuce in a salad bowl along with the spring onions and basil.
If you're in a hurry, simply slice the cucumber as you would for a regular salad. For more formal occasions: Use a potato peeler and peel the cucumber into long, thin ribbons (see photo). If the slices turn out too long to eat easily, cut them in half or in thirds.
Add the cucumber and coriander to the salad bowl and toss together.
To make the dressing, stir the salad dressing ingredients together in a cup until sugar dissolves. Tip: If you're making a larger salad, consider doubling the dressing recipe (you can keep any extra in the refrigerator for up to 2 weeks - just place it into a covered jar).
Pour the dressing over the salad and toss well to combine. Top with the sliced green onion and basil. Edible flowers can also be added to dress up the dish. Serve
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This is a great recipe to make in the summer. By using your slow cooker, you can have delicious baked goods without heating up the kitchen!

2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped walnuts, lightly toasted
1/2 cup butter, softened
1 cup sugar
2 eggs
4 small ripe bananas, mashed
2 tablespoons plus 2 teaspoons milk
1 teaspoon vanilla
Turn crockpot on high. Grease and flour a crockpot baking insert or foil loaf pan.
Mix flour, baking soda and salt in medium bowl. Add nuts and set aside. In another bowl, cream butter with sugar. Add eggs, one at a time. Add milk and vanilla. Mix completely. Stir in bananas until well mixed. Gradually add flour mixture. Stir until just combined. *Place insert into crockpot. Carefully add batter. Cover. Put lid on crockpot and bake for 2 to 3 hours or until done. Be sure not to check on bread until it's cooked at least 2 hours.

*If using a foil loaf pan, either place a rack or crumpled aluminum foil at bottom of crockpot. Place pan on top. After adding batter, top pan with several paper towels. Make sure crockpot lid is loose and bake for regular amount of time.
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This is a delicious and very pretty cake... Nice for potlucks or cookouts...

1 yellow cake mix
4 eggs
1-cup sour cream
3/4-cup oil
1 pkg. instant vanilla pudding
1/2 cup chopped toasted walnuts
1 cup chopped maraschino cherries
2 oz. unsweetened chocolate melted
4 drops each red and green food color
1/2 tsp. almond extract
1 tub extra creamy whipped topping (ie Cool Whip)
1 tsp rum extract or ½ tsp almond extract
Sliced almonds
Shaved chocolate curls

Beat items 1-5 together for 2 minutes.
Divide into 3 bowls.
1. Add nuts and green food color.
2. Add cherries and red food color.
3. Add chocolate and almond extract.
Grease and flour 10 inch tube pan .
Pour 1st batter, then 2nd , and then 3rd .
Do not swirl together
Bake at 350 for 1 hour.
Cool 10 Min.
Remove from pan, cool on wire rack
Stir rum or almond extract into whipped topping
Frost cake and decorate top with almonds and chocolate shavings
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A great recipe for using up the tons of zucchini from your garden(or the ones that mysteriously appear on your front porch in a paper Easy to make and tasty.Can be served warm or at room temperature. Good side dish,too

3 c thinly sliced unpeeled zucchini
1 c baking mix (such as Bisquick)
1/2 c finely chopped onion
1/2 c freshly grated parmesan cheese
2 tbsp chopped fresh Italian parsley
1/2 tsp sea salt
1/2 tsp crushed oregano
Dash freshly ground black pepper
1 clove garlic, chopped
1/2 c oil
4 eggs, slightly beaten

Heat oven to 350 F
Grease 13x9 in baking pan
Mix all Ingredients together
Spread in pan
Bake until golden brown, about 25 minutes
Let stand 10 minutes before cutting
Cut into squares like brownies
Can be eaten hot or at room temperature
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