Everything on this page are recipes I’ve tried which have worked out with the directions and measurements as listed.

I’m a big believer in that cooking is as much an art form as it is a science so recipes should always be looked at as guides to give you a place to start then go crazy from there 🙂

chicken stuffed rolls

Chicken Stuffed Rolls

  1. I cut boneless chicken breasts into small pieces then sautéed it in olive oil & fajita seasoning.
  2. I diced green peppers and mixed in sweet corn then added it to the chicken.
  3. Next I added 1 can of cream of chicken soup, 1 can of cream of jalapeño soup & shredded cheddar.
  4. Finally I carefully spooned the mix into a buttery crescent roll and baked them in the oven at 375 for 11 mins or until golden brown. I’ve also used garlic butter crescent rolls for added flavor.

kid pizza

Kid Pizza

  1. Take a loaf of uncooked garlic bread and cover it with favorite pizza sauce
  2. Sprinkled on favorite shredded cheese
  3. Add desired toppings
  4. Bake at 375 until cheese is melted

ranch porkchops

Ranch Pork Chops

  1. Set your slow cooker on low
  2. Pour in 1 can of cream of chicken soup with 1 can of milk per 6 boneless pork chops
    1. I’ve used multiple varieties of cream soups to change up the flavor and it’s always worked. The important thing is just to make sure you get the condensed versions like what Campbell’s makes.
  3. Add in dry ranch dressing packet and stir
  4. Place in pork chops and make sure they get covered by the sauce.
  5. Cook for 6 hours.

tomatillo salsa

Tomatillo Salsa

  1. Boil together 1pd of tomatillos & 1 jalapeño for 8 minutes.
  2. Put tomatillos and jalapeno into blender with 1/4c of the boiled water.
  3. Add in diced onions, cilantro, garlic, sea salt & 1 large diced avocado then purée

mahi mahi

Mahi Mahi Fish Tacos

1. Make Tomatillo Salsa and set aside
2. Place 1 poblano pepper, onion, garlic, lime juice and cilantro in Blender and puree.
3. Heat the olive oil in a large skillet over high heat.
4. Add the fish to the pan and sprinkle with salt and pepper.
5. Cook about 8 minutes.
6. Turn heat down to simmer and add puree
7. Stir to thoroughly combine and after 2 minutes remove from heat.
8. Warm corn oil in a skillet over medium heat.
9. Place one tortilla at a time in heated oil for a few seconds on both sides.
10. Fill tortillas with fish mixture, fold and cover with tomatillo salsa.

alfredo spaghetii

‘Healthy’ Alfredo-like Spaghetti

  1. Cook spaghetti noodles
  2. For the sauce: In a pan mix 1 can of cream of celery soup & 1 can of cream of poblano soup with 1/3c of milk.
  3. Once the soup sauce is done pour over cooked noodles . You get that creamy goodness texture of Alfredo sauce but healthier & with veggies, add in some cooked veggies for fun


Coconut Lime Tilapia

  1. You need lime juice, garlic, sea salt, pepper, 1/4c coconut oil, tilapia fillets.
  2. Melt coconut oil in a pan on the stove then add sea salt, pepper, garlic & a few splashes of lime juice.
  3. Coat fillets in mixture then cook 2 at a time in large frying pan on medium heat for about 3-4 mins per side.
  4. When it breaks apart easily transfer the cooked fillet to a baking dish.
  5. Once all fillets have been cooked sprinkle lime juice over each fillet & bake in oven at 350 for 10 mins.


Ham ‘N’ Cheese Sliders

  1. Make a sauce of melted butter, mustard, minced onion, garlic & Worcester sauce using the amounts you’ll need depending on taste and number of sandwiches
  2. Cut Hawaiian rolls in half & lightly dip bottom half in sauce
  3. Place some ham & piece of Swiss cheese on top of bottom half
  4. Put top back on & brush with a bit more sauce.
  5. Put all sliders onto a baking sheet & cover with foil.
  6. Place in oven at 350 for 12 minutes.

One of the fun things about this is you can switch out the meat and cheese for whatever you like.

hot chocolate

Mexican Hot Chocolate

  1. Heat 4c of milk in microwave
  2. Blend the warm milk with 4oz of Ibarra chocolate in a blender
  3. Pour mix into a saucepan over medium heat
  4. As you’re stirring add 1 1/2 tsp of cinnamon
  5. When it’s well blended & starting to steam serve as desired

chicken bites

Cream Cheese Chicken Bites

  1. You’ll need 1pkg of cooked shredded chicken, 8oz cream cheese, 1c mozzerella, garlic, and 2 cans of uncooked crescent roll dough.
  2. Mix the cooked chicken with the cheese and garlic.
  3. Take 2 of the dough triangles and press seams together to form a rectangle.
  4. Spread a spoonful or two of the mixture onto the dough, make sure not to overfill.
  5. Roll the dough into a ‘tube’ shape.
  6. Cook at 375 for 11-13 mins.
  7. After it’s done cooking, let cool for about 10 mins.
  8. Cut each tube into pieces.

cajun chicken

Cajun Chicken Pasta

  1. Buy chicken tender strips and cut them into 1/4.
  2. Cook the raw chicken pieces on top of the stove mixing in oil and cajun seasoning.
  3. Cook linguine pasta according to bag directions.
  4. To make the Sauce you’ll need 3pds of Roma Tomatoes, garlic, onion, thyme, V8 Juice and basil infused olive oil.
  5. Cut the tomatoes in half dig out the insides and toss.
  6. Put the empty tomato halves in a bowl and mix with garlic, onion, thyme, and oil.
  7. Place each tomato half cut side face down on roasting pan.
  8. Bake in oven at 425 for 45 minutes.
  9. Place cooked tomatoes in blender and add 1c of V8, blend.
  10. Mix cooked pasta, cooked chicken and cooked/blended sauce together then serve


Herb Roasted Turkey

  1. You’ll need one whole – bone in turkey, garlic, dry mustard, rosemary, sage, thyme, salt, pepper, olive oil, lemon juice & dry white wine.
  2. Mix all the seasonings together in a bowl then add olive oil & lemon juice.
  3. Stir so that the consistency is similar to a paste.
  4. Spread mix all over turkey that is in a roasting pan.
  5. Pour the wine into the bottom of the roasting pan.
  6. Roast turkey at 325 for 1 1/2 – 2 hrs, skin should be golden brown & a meat thermometer should read at least 165.

slow cooker

Slow Cooker Chicken in a

Creamy Sun-Dried Tomato Sauce

2 cans Campbell’s® Condensed Cream of Chicken with Herbs Soup or Campbell’s® Condensed Cream of Chicken Soup
1 cup dry white wine
Coarsely chopped pitted Kalamata olives
Sun-dried tomatoes
Boneless chicken (I like to use tenders so they’ll cook more thoroughly)
Chopped fresh basil leaves (optional)

1. Bake the chicken in the oven at 450 for about 15 minutes. You want the pinkness to be gone but not overly cooked.

2. Stir the soup, wine, olives, garlic, and tomatoes in a slow cooker.

3. Add the chicken and turn to coat.

4. Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.

5. Sprinkle with the basil, if desired.



Scallion (green onion)

1. Peel, chop and boil the potatoes.

2. Chop the kale fairly small, discarding the large stems.

3. Steam until tender, about 8 minutes. (If you don’t have an actual steamer, put the kale into a microwave safe bowl with about ¼ cup of water, cover and microwave for one minute).

4. Gently saute the scallion until golden but not too brown.

5. Mash the potatoes well, and mix with the kale and onion.

6. Add the milk (not too much, you want moistened but not mushy).

7. Bake at 350 for 15 minutes.

apple honey


Boneless Chicken
2 cups apple juice
1/2 cup apple cider vinegar
1/4 cup low-sodium soy sauce
Lemon Juice
Red pepper flakes

1. Preheat the oven to 450 degrees

2. Bake chicken until golden and crisp, roughly 30 minutes

3. While chicken is cooking, make the sauce: Bring the apple juice, vinegar, soy sauce, honey, lemon juice, and red pepper flakes to a high simmer in a large skillet over medium heat.

4. Cook until the sauce is syrupy and coats the back of a spoon, 20 to 25 minutes.

5. Set aside until the chicken is done.

6. Once it is finished cooking, toss the chicken with the sauce.

rice crispy treat

Extra Marshmallowy Rice Crispie Treats

6 – 8 cups of Rice Crispies
1 1/2 10oz bag of mini marshmallows
1 stick of non-salted butter

The thing to remember when you are melting marshmallows is to NEVER stop stirring or they burn quickly. You should measure out everything you need beforehand so that once you start melting the butter you can add and stir everything quickly with little to no stopping until you have poured your finished mixture into a very buttered pan.

1. Melt the butter on medium heat.

2. Once it’s melted add a dash of vanilla and one bag of marshmallows.

3. If you want chewy RC – add 6-8 cups of rice crispies depending on how much of a ratio of cereal to marshmallows you like while the pan is still on the heat.

4. Stir until it’s fully mixed.

5. If you want crispier ones – remove the melted marshmallows off the heat, wait 10-15 mins then add the desired amount of cereal.

6. Once you have your version mixed, add the remaining 1/2 bag of marshmallows stirring quickly so they don’t fully melt.

Another trick : you can spray some cooking spray or use butter to grease one hand. Use that greased hand to help pat down the mixture to get it in the pan evenly and grab any remaining bits out of your cooking pan. It’ll help prevent the marshmallows from sticking to your hand.

ranch potatoes

Slow-Cooked Ranch Potatoes Recipe

Red potatoes, cubed, leave skin on

1 package (8 ounces) cream cheese, softened

1 can (10-3/4 ounces) condensed cream of potato soup

10 oz 2% milk for ultra creamy or 1/4c for less

1 envelope dry ranch mix.

1. Place potatoes in a slow cooker.

2. In a bowl, beat cream cheese, soup, milk, and ranch until blended

3. Stir cream cheese mix into potatoes.

4. Cook, covered, on low 7-8 hours or until potatoes are tender.

5. Can also try adding chopped scallions on top and/or cooked bacon chopped and mixed into potatoes as it cooks

spinach rotini

Spinach & Tomato Rotini w/

Creamy Red Pepper-Feta Sauce

Olive oil
1 small onion, chopped
1 (16-ounce) jar roasted red peppers, drained and chopped
1/2 cup low-sodium chicken or vegetable broth
1 pkg of crumbled feta cheese
Spinach and Tomato Rotini
Optional – chopped fresh parsley leaves

1. Heat the oil in a heavy skillet over medium-high heat.

2. Saute onion and garlic for about 10 minutes (until soft).

3. Add roasted peppers and saute until heated through.

4. Place mixture in a food processor or blender with broth and feta cheese.

5. Process until combined and smooth, about 30 seconds.

6. Cook pasta according to package directions.

7. Drain and toss pasta with sauce.

8. Optional – Divide among pasta bowls. Sprinkle with parsley and extra feta cheese.

sweet red pepper

Sweet Red Pepper Pasta

16oz of pasta (shells, ziti, rotini, etc)
Sweet Red Peppers
Chopped Onion
2 cups of water
4 chicken flavor bouillon cubes
Fresh basil
1/2 cup heavy cream
Fresh cracked pepper

1. Cook pasta
2. Mix all other ingredients together in a blender

3. Pour mixture into a sauce pan and heat until boiling
4. Make sure to stir as needed to keep it from burning and separating
5. Pour onto pasta and toss
6. Let it thicken on pasta for better results. May need to wait 10 minutes or so. At first it will seem really liquidy but eventually it’ll thicken naturally and you want to see it clinging to the pasta.

lemon tea cake

Lemon Tea Cake
(This goes really well with hot tea hence the name)

3 cups all-purpose flour
1 Tbsp baking powder
3/4 tsp salt
3 cups sugar
1 cup unsalted butter, room temperature
1/2 cup shortening, room temperature
5 large eggs
1 cup whole milk
6 Tbsp Lemon Juice
1 Tbsp Lemon Extract

1. Preheat oven to 350F

2. Spray or butter and flour 2 loaf pans or one large Bundt pan.

3. Mix flour, baking powder and salt into bowl. Set aside.

4. In a separate bowl mix butter, shortening and sugar

5. Add eggs one at a time, beating until well blended after each one.

6. Add milk.

7. Add dry ingredients to butter mixture.

8. Beat at low speed.

9. Mix in lemon juice and extract.

10. Pour batter into prepared pans.

11. Bake cakes until tester inserted into center comes out clean, about 55 minutes.

12. Cool cakes in pans for 15 minutes. Turn cakes out onto racks and cool completely.

gringo enchiladas

Gringo Enchiladas

-10 tortillas
-2 cups (16oz) cooked, shredded chicken (Tip: get the “seasoned” version for more flavor)
-2 cups (16oz) shredded Monterey Jack cheese (Tip: Tex Mex shredded cheese gives more of a ‘kick’ if you want something spicier)
-3 Tbsp. unsalted butter
-3 Tbsp. flour
-2 cups (160z) chicken broth
-1 cup (8oz) sour cream (Tip: Greek yogurt is a good substitute)
1 (4 oz) can diced green chillies (Tip: these are not hot)

1. Preheat oven to 350 degrees. Grease a 9×13 pan
2. Mix chicken and 1 cup (8oz) of cheese.
3. Spread a spoonful or so of mixture down the center of each tortilla (Tip: if you warm the tortillas first they’re easier to roll without tearing)
4. Roll up tortillas and place in pan as close together as possible.
5. In a sauce pan, melt butter.
6. Add flour to melted butter and cook 1 minute.
7. Add broth and whisk until smooth. (Heat over medium heat until thick and bubbly)
8. Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream.
9. Once it’s been fully combined and you have a nice thick sauce, pour over enchiladas
10. Cover with remaining cheese.
11. Bake 22 min

irish chocolate


-3 cups all-purpose flour
-1 1/2 teaspoons baking soda
-1 1/2 teaspoons Fine Sea Salt
-1 cup Ireland’s Kerrygold Butter, room temperature ( can microwave for 15 secs)
-1 1/2 cups packed light brown sugar
-1 cup granulated sugar
-3 large eggs
-1 1/2 teaspoons pure vanilla extract, NEVER use the imitation variety
-2 1/2 cups Ghirardelli’s or Guittard semisweet chocolate chips (16 ounces) – even better if you can get Cadbury chips or to make Chocolate Chunk Cookies get bars of Cadbury Dairy Milk and chop the chocolate into small chunks
-2 Heavy-duty baking sheets, lined with nonstick baking mats or parchment paper. Avoid using thin baking sheets or any made of dark aluminum which absorb a lot of heat and can burn the bottoms of cookies.

*Optional: Flaky Maldon Sea Salt for lightly sprinkling on top of cookies.


1. Whisk together flour, baking soda, and salt in a small bowl.

2. Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes.

3. Lightly beat the eggs in a small bowl then add it to butter mixture, beating with mixer until creamy, about 1 minute.

4. Beat in vanilla.

5. Reduce speed to low and mix in flour mixture until just blended.

6. Using spoon, stir in chips.

7. Cover bowl and let the cookie dough sit in the fridge for 24 to 36 hours to improve your chocolate chip cookies. Letting the dough rest and chill allows the ingredients to fully combine which create beautifully browned cookies. If you don’t have a full 24 hours, chill your dough for 12 or even 6 hours.

8. Once ready for cooking, put oven rack in middle position and preheat oven to 375°F.

9. Scoop a spoonful of dough and roll into ball then using the heel of your hand, flatten dough into ‘round cookie shape’ onto pan. Should be close to the size of a “Chips Ahoy” cookie.

10. Make sure to loosen dough once you have desired shape so it’s not stuck to the pan.

11. Bake, 1 sheet at a time, until golden, about 9 minutes.

12. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.

13. If you have more dough than you have sheets prepared, put unused dough back in the fridge until you are ready to use it.


1. The 4 most important ingredients in making the cookies are: Vanilla, Butter, Salt and Chocolate Chips. If you skimp and use cheap ingredients you’ll get cheap, crappy tasting cookies so you end up wasting time and money.
2. As much as you may want to make the cookies right away, you MUST allow the dough to chill first or you won’t get the same result.
3. Never put uncooked cookie dough on heated baking sheet or they will cook unevenly and you will end up with burnt cookie bottoms

mac & cheese

Macaroni and Cheese with Pancetta

Elbow macaroni
Chopped Pancetta
Leeks, cleaned and chopped
1 teaspoon minced fresh thyme leaves
½ teaspoon ground nutmeg
6 tablespoons unsalted butter
1/4 cup flour
3 cups half and half cream
8 ounces sharp Cheddar, shredded
6 ounces Havarti, shredded
1 teaspoon salt, or to taste
Freshly ground black pepper, to taste

1. Preheat oven to 375 degrees. Butter a 9″x13″ baking dish and set aside.
2. Cook pasta
3. While pasta is cooking, cook the pancetta in a large skillet over medium heat.
4. After about 3 minutes add chopped leeks and 2 tablespoons of butter.
5. Stir occasionally, until leeks are softened and just starting to brown, about ten minutes.
6. Stir in chopped thyme and ground nutmeg.
7. Remove pan from heat.
8. In a large heavy saucepan, melt 4 tablespoons of butter over medium heat
9. Stir in flour.
10. Cook, stirring, for about two minutes, until flour mixture has darkened slightly,
11. Whisk in half and half cream.
12. Bring sauce to a boil, whisking constantly, then turn heat down and let simmer, stirring, until thickened.
13. Stir in shredded cheeses, reserving one cup of shredded cheddar for the top of the casserole.
14. Stir in salt and pepper then remove sauce from heat.
15. Stir in pasta and the pancetta-leek mixture.
16. Pour pasta into the greased baking dish and sprinkle with reserved cheddar cheese.
17. Bake at 375 for 25 minutes. Serve warm.



Pre cooked Sausage sliced
*Optional 12 medium shrimp, peeled, deveined and chopped
*Optional 4 ounces chicken, diced
Cajun seasoning
coconut oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
2 tablespoons garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
Cooked rice
Salt and pepper

1. Once rice is cooked, stir in Cajun seasoning and set aside.
2. Heat coconut oil over high heat with onion and green pepper for about 3 minutes.
3. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauce.
4. Add pre-cooked sausage and cook until sausage is done. At this point you could also add chicken and/or shrimp. If you are going to use chicken and/or shrimp I’d recommend putting those in first and cooking for about 10 minutes then adding sausage because the pre-cooked sausage won’t take as long and will burn before the chicken and shrimp are ready.
5. If desired season to taste with salt, pepper and Cajun seasoning.
6. Mix rice and meat together in large bowl and serve.

(I’m allergic to shrimp and most shellfish so I didn’t add any but I love this dish anyways)

Fat-Free Slow Cooker “Refried” Beans

2 pounds dried pinto beans (approximately 5 cups), rinsed
Diced Onion
2 teaspoons of salt (more to taste)
2 teaspoons ground black pepper
1 teaspoon ground cumin powder
1/2 teaspoon crushed red pepper flakes (more or less to taste)
1/4 teaspoon smoked paprika
9+ cups of water

1. Add all ingredients to slow cooker and stir to combine.
2. Cook on high for 6-8 hours or until beans are soft and mash easily.
3. Add more water if necessary during cooking. I added two cups about 2/3 of the way through cooking because it was looking dry. Yyou don’t want them to dry up.
4. Reserving the liquid, strain the beans out into a large bowl.
5. Beat until consistency achieved.
6. You may need to add the reserved liquid until you reach the desired consistency. Serve, or cool completely and freeze in portions appropriate for your family.


Dubliner Chicken

1 lb. boneless skinless chicken breasts, cut into bite size pieces
2 oz coarsely chopped pancetta
2 shallots peeled and thinly sliced
4 Tbsp Kerrygold Pure Irish Butter
1/3 cup sun dried tomatoes
1/2 lb. pasta, cooked according to package directions
3 cups coarsely chopped arugula
1 1/2 cups shaved or grated Kerrygold Dubliner Cheese

(Let pasta cook while you are cooking this part. I boiled Garden Bow Tie on medium heat so it was done by the time I was ready for the last step)

1. Sauté chicken, pancetta, shallots in a skillet over medium heat for about 10 minutes or until chicken and pancetta are cooked through. Do NOT add any oil, butter, etc. Let the natural ‘juices’ from the shallots and pancetta cook everything.

2. Once cooked, pour the mixture into a bowl and keep warm.

3. Melt butter in same skillet over medium heat. Cook for 1 minute or until golden brown, being careful not to burn.

4. Re-add chicken mixture, along with tomatoes, to skillet.

5. Cook for a minute more to heat through.

6. Stir in Arugula while it is cooking during this last minute.

7. Pour chicken-pancetta mixture in bowl and mix with cooked pasta

8. Stir in Kerrygold Dubliner Cheese when you are ready to serve so it’s not overly melted or allow people to add however much they want on their own plates. You don’t want to add the cheese too early and risk the flavor getting lost amidst everything else.

As outlined above there was enough for about 4 people.

Option 1: Cut out the pasta but you would need to double all the ingredients to make sure there’d be enough to go around.

Option 2: Allow the chicken mixture to cool slightly so it doesn’t wilt the arugula leaves. Do NOT cut up the arugula but rather leave it whole and don’t add it to the skillet. Make a salad from this instead.


Guinness Burger with Irish Cheddar and Pancetta

• 2 pounds ground beef
• Pancetta
• 2 shallots, diced
• 2 garlic cloves, minced
• 4 teaspoons Dijon mustard
• 1/2 cup Guinness beer
• 1 tablespoon olive oil
• 2 teaspoons sea salt
• 1/2 teaspoon pepper
• Extra oil (cooking or olive)
• Kerrygold Dubliner Cheese

1. Saute pancetta in skillet for 2 mins then add the diced shallots and garlic cloves.

2. In a large bowl gently mix the ground beef, cooked pancetta, shallots, and garlic cloves along with the mustard, beer, olive oil, salt and pepper with your hands.

3. Form 8 equal patties and place on a small sheet pan or plate.

4. Refrigerate for 1 hour.

5. When ready to cook, grill to desired temp

6. Add desired amount of cheese


Syrah-Braised Lamb

1. Desired Seasoning
2. Extra-virgin olive oil
3. Chunks of boneless lamb
4. 2 cups of Syrah
5. 2 cups chicken stock or low-sodium broth

1. Preheat the oven to 375°.
2. Heat olive oil in a large pan.
3. Add the chunks of lamb and brown it well over moderately high heat, about 15 minutes. Sprinkle desired seasoning as you turn lamb to brown all over.
4. Once fully browned add the wine and chicken and bring to a boil.
5. Boil lamb and marinade for 3 minutes.
6. Pour lamb and marinade into oven proof dish.
7. Cover with foil or lid.
8. Bake the lamb for 1 ½ hours, turning the meat occasionally, until tender.
9. Transfer the lamb to a large platter and cover with foil.
10. Boil the liquid until reduced to 1 1/2 cups.
11. Pour the liquid over the lamb.


Herbed Potato Soufflé

If you plan to serve this recipe with the Syrah-Braised Lamb, prepare it through Step 7 while the lamb cooks, then bake it as soon as the lamb comes out of the oven.

1. 2 tablespoons unsalted butter
2. 1 1/2 pounds baking potatoes, peeled and quartered
3. 3/4 cup half-and-half
4. 2 cups shredded Gruyère cheese
5. 1 teaspoon minced oregano
6. 1 teaspoon minced thyme
7. 1 tablespoon minced parsley
8. Salt and freshly ground pepper
9. 5 large eggs, separated
10. 2 large egg whites
11. Pinch of cream of tartar

1. Preheat the oven to 375°.
2. Boil the potatoes. Simmer until tender, about 20 minutes.
3. Drain the potatoes and return them to the saucepan.
4. the 2 tablespoons of butter and mash the potatoes.
5. Stir in the half-and-half and let the potatoes cool slightly.
6. Stir in the cheese and the herbs and season with salt and pepper.
7. Stir in the 5 egg yolks. Transfer the potato mixture to a large bowl.
8. In another large bowl, using an electric mixer, beat the 7 egg whites until foamy.
9. Add the cream of tartar and beat until stiff peaks form.
10. Stir one-third of the beaten whites into the potato mixture.
11. Fold in the remaining whites until no streaks of white remain.
12. Scrape the mixture into the prepared soufflé dish and bake in the bottom third of the oven for about 45 minutes, until the soufflé is puffed and richly browned. Serve immediately.


Mojito Chicken Tacos

*the amounts for the marinade and sauce will make 10 tacos.

For the marinade:
½ c Orange Juice – no pulp
¼ c Lime Juice
¼ c olive oil
½ c Monin mojito mix
1 tsp Mint Extract

For the sauce:
1/2 cup sour cream
1/4 cup mayonnaise – the real kind not miracle whip
2 Tbsp Lime Juice
2 Tbsp Cilantro Cooking Base
2 Tbsp Lopez Family Rub (get at HEB) or any other spice mixture that would work on tex-mex dishes

Remaining Ingredients:
Ranchero Brand Queso Fresco (cheese)
Corn Tortillas
Boneless chicken (strips, breasts, etc)
Optional: avocado, onions, tomatoes, pico de gallo, etc for toppings

1. Mix marinade.
2. Inject marinade into chicken reserving some for cooking
3. Pour remaining marinade into pan and slightly cook chicken until it’s no longer pink on both sides
4. Put chicken into baking dish and cook at 400 degrees for 20 minutes (10 minutes on each side)
5. While chicken is cooking:

A. mix together sauce
B. grate cheese
C. Warm oil on top of stove then place tortillas one at a time in the oil for a few seconds on each side so they become stiff but not burnt.

6. When chicken is done, cut up into strips/chunks
7. Spread sauce on each flat tortilla
8. Sprinkle cheese over the sauce
9. Add chicken
10. Add any optional toppings
11. Fold or roll up tacos

apple rolls

Apple Rolls

Apple pie filling
Butter Croissant Dough
Powdered sugar

1. Mix butter, powdered sugar, honey and cinnamon then set aside.

2. Unwrap and separate croissant dough.

3. Put a small portion of apple pie filling on the dough and roll up. Make sure to squeeze the edges as closed as possible.

4. Brush the outside with the butter mixture.

5. Bake at 375 for 12 minutes



1/2 cup dried Italian-style bread crumbs
1 garlic clove, minced
2/3 cup grated Pecorino Romano
1/3 cup grated provolone
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil
Salt and freshly ground black pepper
1 (1 1/2-pound) flank steak
1 cup dry white wine
3 1/4 cups marinara sauce
Preheat the oven to 350 degrees F.
1. Stir the first 5 ingredients in a medium bowl to blend.
2. Stir in 2 tablespoons of the oil.
3. Season mixture with salt and pepper and set aside.
4. Lay the flank steak flat on the work surface.
5. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly.
6. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely.
7. Using butcher’s twine, tie the steak roll to secure.
8. Sprinkle the braciole with salt and pepper.
9. Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat.
10. Add the braciole and cook until browned on all sides, about 8 minutes.
11. Add the wine to the pan and bring to a boil.
12. Stir in the marinara sauce.
13. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes.
14. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
15. Remove the braciole from the sauce.
16. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices.
17. Transfer the slices to plates.
18. Spoon the sauce over and serve.

Cheese Soufflé

1/4 cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/4 cups heavy cream
4 large eggs, separated, plus 3 large egg whites
3 tablespoons dry sherry
6 ounces Gruyère cheese, shredded (2 packed cups)
2 tablespoons sour cream
1 1/4 teaspoons kosher salt
1 teaspoon Dijon mustard
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon cream of tartar

1. Preheat the oven to 375°.
2. Butter a 1 1/2-quart soufflé dish
3. Coat it with 2 tablespoons of the Parmigiano.
4. In a medium saucepan, melt the butter.
5. Stir in the flour to make a paste.
6. Gradually whisk in the cream and bring to a boil over moderate heat, whisking.
7. Reduce the heat to low and cook, whisking, until very thick, about 3 minutes.
8. Transfer the base to a large bowl; let cool.
9. Stir in the egg yolks, sherry, Gruyère, sour cream, salt, Dijon mustard, dry mustard, cayenne and the remaining 1/4 cup of Parmigiano.
10. Put the 7 egg whites in a large stainless steel bowl. Add the cream of tartar. Using an electric mixer, beat the whites until firm peaks form.
11. Fold one-third of the whites into the soufflé base to lighten it, then fold in the remaining whites until no streaks remain.
12. Scrape the mixture into the prepared dish. Run your thumb around the inside rim of the dish to wipe away any crumbs.
13. Bake for about 35 minutes, until the soufflé is golden brown and puffed. Serve right away.


Homemade Whip Cream

Wanted to make hot drinks dressed up with whip cream for us but had no whip cream so I made my own

1 cup whipping cream
2 TBS powdered sugar
1/2 tsp vanilla

Lots of whipping! Better off using an electric mixer so your arm doesn’t fall off!!


Oatmeal Chocolate Covered Raisin Cookies

2 sticks butter
1 pkg butterscotch pudding mix
1/2 c white sugar
1/2 c brown sugar
1 egg – beaten and set aside
1 tsp vanilla
1 tsp baking soda
1/2 tsp sea salt flakes
1/2 tsp ground cinnamon
1 1/2 c flour
1 1/2 c quick cooking oats
1 c chocolate covered raisins

*Preheat oven to 350

1) Mix butter, pudding, and sugar together until light and fluffy
2) Add in the beaten egg and vanilla
3) Add baking powder, salt and cinnamon
4) Add flour
-Steps 1-4 can be done with an electric mixture-
5) Add oats and stir with spoon
6) Add in chocolate raisins and stir with spoon

Use a 2 Tbs measuring spoon and scoop dough, then roll into ball and press lightly down onto cookie sheet.

Bake 10-12 minutes

chocolate caramel

Chocolate Caramel Cookie Bars

1 1/2 sticks of butter
2 c brown suga
2 eggs – beaten and set aside
1/4 c veggie oil
1 c sour cream
1/2 c whipping cream
2 tsp vanilla extract
1 tsp baking powder
1/2 tsp sea salt flakes
1 c cocoa powder (I used powdered chocolate from Ireland)
3 c flour
2 c chocolate chips (I used chocolate from Ireland)
2 c miniature marshmallows
Caramel Sauce
1/2 c flour (yes more flour)

*Preheat Oven to 350
*Put Parchment paper in a pan so the bars will be easy to lift out later.

1) Combine room temperature butter, brown sugar, beaten eggs, and oil. Whip until fluffy.

2) Add Sour cream and whipping cream. Whip until fully combined.

3) Add in vanilla, baking powder and salt

4) Add cocoa powder

5) Add flour one cup at a time

-Can do steps 1-5 with an electric mixture-

6) Stir in chocolate chips with a spoon

7) Spread mixture in pan on top of parchment paper

8) Sprinkle marshmallows on top

9) In the bowl that was used to make the dough add caramel and 1/2 cup of flour. Mix thoroughly

10) Drizzle caramel sauce mix all over chocolate.

Bake for 25-40 minutes. It will really depend on your oven. My previous electric oven took 40 minutes but my gas oven only takes 25.

You’ll know they’re done when you can stick a fork in them and only the gooey caramel still sticks but the chocolate is cooked through.

Once done, put in fridge for at least 2 hours if you can’t wait but better overnight. Then cut into bars and when you go to serve heat up ‘slightly’ as they will become VERY gooey. Makes a great side to black coffee 🙂


Apricot Bread

1 1/2 stick butter
1 pkg cream cheese
2 c sugar
2 eggs – beaten and set aside
1/2 tsp vanilla
2 well drained 15oz cans of peaches, mashed
3 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt flakes

*Makes 2 pans
*Preheat over to 350

1) Beat butter, cream cheese, and sugar until fluffy
2) Add eggs
3) Add vanilla
4) Add mashed apricots
5) In a separate bowl mix flour, baking powder, baking soda and salt
6) Roughly 1 cup at a time add in flour mixture

Bake for about 45 minutes


Butterscotch Bars

1 stick butter
2 c brown sugar
2 tsp baking powder
1 tsp sea salt flakes
1 tsp vanilla
2 eggs – beaten and set aside
1 1/2 c flour
2 c butterscotch chips

*Preheat oven to 350

1) Melt butter
2) Mix melted butter and sugar
3) Add baking powder and salt
4) Add vanilla
5) Add eggs
6) Add flour
-Steps 1-6 can be done with an electric mixer-
7) Add butterscotch chips

Bake 20-30 minutes

texas buttermilk

Texas Buttermilk Pie

1 Pie Crust
2 c sugar
4 1/2 Tbsp Flour
Ground Nutmeg
1 1/2 c Buttermilk
3 Eggs Beaten
1 Egg Reserved
1 Tbsp Vanilla
4 oz melted butter

1. Preheat Oven to 350

2. Combine sugar, flour and nutmeg in one bowl

3. Combine buttermilk, beaten eggs, vanilla and melted butter in larger second bowl

4. Add dry ingredients to wet and mix

5. Let sit for 10 minutes

6. Get pie crust ready then pour mixture into crust

7. Bake 40-55 minutes (really depends on your oven) It should be set in the middle when it’s done

8. Wait at least 1 hour before serving