Posts filed under ‘Index to Recipes’

Mexican Cornbread

IMG_8931I was asked to bring Mexican Cornbread to a party. The below recipe is the one I made.

This recipe is easy. It is moist. And the kiddos even liked it because the chile taste is not overpowering.


  • 1-8.5 oz. package Jiffy Corn Muffin Mix
  • 1 egg
  • 1/3 cup sour cream (You can also use buttermilk or regular milk.)
  •  1-4 oz. can diced green chile peppers
  •  1/2 cup sharp cheese, shredded
  • Splash of milk – use this if batter is too stiff. I like the batter to pour like a cake batter.


  1. Heat oven to 400°F.
  2. Grease an 8”x8” pan. (You could opt to make 6-8 muffins instead.)
  3. Whisk together muffin mix, egg, sour cream, and green chiles. Fold in cheese. Batter will be slightly lumpy.
  4. Pour into pan.
  5. Bake for 15-20 minutes or until golden brown.


  1. To double the recipe, double the above ingredients and put into a 9”x12” greased pan. Mine took 25 minutes to cook.
  2.  I tweaked this recipe by Paula Deen.

Related Post . . . Recipe Index

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Red Stuff Aka Cranberry Jello Dessert

I went to a potluck Christmas party and my food to bring was dessert. One gal who was

You can serve it from the bowl or layer it parfait style. Both are pretty.

You can serve it from the bowl or layer it parfait style. Both are pretty.

going has a lot of food allergies so I made a dessert especially for her. It is pretty, easy to make, and who doesn’t like jello? And if I make this for my daughter, I skip the Cool Whip to make it dairy-free.


  • 1 large package. raspberry Jello (sugar free is a tasty alternative)
  • 2 cups boiling water
  • 1 can whole cranberry sauce
  • 1 (8 oz.) can crushed pineapple
  • 1 (8 oz) can mandarin oranges
  • 1 c. chopped pecans or walnuts – toasted are yummiest
  • Cool Whip or whipped cream


  1. Pour boiling water over Jello in a large clear bowl. Stir until dissolved.
  2. Add the cranberry sauce so that it melts into the hot liquid.
  3. Drain juice from oranges and pineapple into a measuring cup, add enough water to the juice to make 1 1/2 cups. Add juice to Jello.
  4. Refrigerate until slightly thickened. Fold in pineapple, oranges, and nuts.
  5. Refrigerate until set.
  6. As you scoop out portions, serve with a dollop of Cool Whip or whipped cream
  7. Or scoop out portions into clear dessert glasses alternating the jello mixture with the Cool Whip.

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11 Recipes & 1 Food Technique to Master

I can steam a decent bowl of rice pilaf, chop nuts & veggies correctly, and make a killer burrito.

On my Fall Bucket List I wanted to “Make a list of and learn to do 12 new recipes/techniques.” I have finally come up with this list with the help of my foodie friend, Gillian.

Three of these food are followed by ef in parenthesis. This means I want to make this dish “Elizabeth Friendly.” Because of bodily reactions, my daughter chooses to not eat dairy, eggs, or gluten. I am slowly trying to incorporate more ef foods into my cooking style. This list is my first serious nod to that attempt. Although . . .

The filling in both pies were tasty, but I still haven’t discovered a great ef crust.

Below are the 11 recipes and 1 technique I will master in 2012. As I master them, I will add the link to the blog post detailing my victory.

  1. Baked Alaska – I have had this one time in my life. Do you remember eating this, Elizabeth? My daughter and I were attending a Girl Guide camp when we lived in England. I got to go because I was a helper in the kitchen and with the girls. One of the desserts was a Baked Alaska. It made a marvelous presentation and was quite tasty.
  2. Beef Wellington – I’ve never had this, but it looks so sophisticated. Have you had this? Was it as yummy as it looks?

    I can turn raw turkey into a roasted beauty and transform veggies and beef into a delectable Dutch oven meal. But I know NOTHING about Beef Wellington.

  3. Bread (ef) – The gluten-free (dairy-free and egg-free) breads I’ve eaten have been dry and heavy! I’d like to make a loaf of bread bend to my wishes and turn out moist, tender, and slice-able.
  4. Cake Roll – I have to admit I am afraid of rolling a sheet cake in a towel in order to make this cake roll. Time to stop being afraid. I now have the proper pan and new clean, white, kitchen towels.
  5. Eggs Benedict – Surely this is one of the most recognized decadent breakfast dishes. I don’t mind mastering “decadent.”
  6. Fish – I am nor much of a fish eater. Getting more fish into my diet is a must. So I am looking for a couple of non-fishy, EASY, cost-effective recipes to put into my weekly food plan. Ideas?
  7. Gravy (ef) – Too many times my gravy turns out lumpy. When we lived in England, I used to call my neighbor, Jo, and ask her to pop over to make the gravy. Jo is too far to ask her to help me. And its been too long since I’ve had a good gravy dinner.
  8. Pavlova With No Fail Meringue Gillian has this recipe. She said she’d help

    This beautiful Pavlova is said to be New Zealand’s national dessert since an NZ chef created it in the 1920’s. Although Australia disputes this and says they are the creator.  After I master THIS, I will be the creator! 🙂

    me make this, hopefully in time for Easter.

  9. Piecaken (mini) – Silly Doodah made this for her husband’s birthday. This novel dessert is one I want to make. BUT. I am lazy. I do not own a spring-form pan. So I looked for an easier way to make this. Lucky for me (and my testers) I found a cupcake version. Want to sign on a mini piceaken taste-tester? Or does this idea of a pie-in-a-cake revolt you?
  10. Pie crust (ef) – Time to find a gluten-free, dairy-free pie crust recipe that is worthy of the filling.
  11. Portion Out A Whole Chicken – Many times whole chickens are on sale at a great price. I’d like to learn how to properly slice it into its parts (breasts, thighs, etc). Truth be told, I don’t know what the etc will be.
  12. Souffle (hot) – Will I master a savory or sweet souffle? At this moment I am thinking it will be a savory concoction. Have a recipe to share?

Your Turn . . .

  • What would you add to this list?
  • What is something you’ve made or a technique you’re mastered in the cooking world recently?

Related Posts . . .

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Recipe Index

Basic Friendship Starter Bread

Chocolate Chip Banana Bread
Making Friendship Starter 
Day 6 Friendship Starter Directions
Day 10 Friendship Starter Directions
Mexican Cornbread
Pumpkin Muffins (dairy-free, gluten-free, egg-free)

Arnez Scrambled Eggs
Banana Stuffed French Toast
French Toast Supreme Casserole for 2 
Cake in a Mug (bottom half of post)
California Orange Cookie with Dark Chocolate Chips
Caramel Apple Salad (more dessert than salad)
Cherry Fudge Brownies
Chocolate Chip Shortbread Cookies
Chocolate Pie
Cinnamon Cream Cheese Pocket Pies
Coffee Angel Food Cake
Cream Cheese Mints
Home-Made Cool Whip
Impossible Pumpkin Pie (dairy-free, gluten-free, egg-free) Pie bakes its own crust.
Peach Cobbler (dairy-free, gluten-free, egg-free)
Peanut Butter Chocolate Chip Cookies
Pie Crust & Pumpkin Pie Filling (dairy-free, gluten-free, egg-free) 
Pumpkin Fudge
Rolo Pretzel Turtles 
S’mores Pie
5 Steps to the Tastiest & Easiest Iced Coffee Drink
Main Dish
Pasta Primavera
Sweet and Sour Pork
Sweet Potato Burritos
Sweet Potato Shepherd’s Pie (2nd recipe on this post)
Calico Surprise Potato Salad
Green Stuff
Orange Stuff  
Chicken Tortilla Soup
Fall Harvest Soup
Sweet Potato Lentil Stew in Crock Pot
Tortellini Sausage Soup from Kate at Our Best Bites
4 Steps to a Great Microwave Potato
Mashed Sweet Potatoes (1st recipe on this post)
Spiced Beans in Coconut Milk

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