Glazed Chicken

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Glazed Chicken
  1. Preheat oven to 350°F.
  2. Stir together brown sugar, red pepper, garlic powder, paprika, salt and pepper in a bowl.
  3. Pound chicken to an even thickness; rub with spice mixture.
  4. Heat oil in an ovenproof skillet over medium-high heat.
  5. Cook chicken 3 minutes per side or until browned.
  6. Transfer to oven. Bake 10 minutes or until done.

Pork Medallions in Gravy Sauce

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Pork Medallions in Gravy Sauce
Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
  1. Cut pork into 1-inch-thick slices.
  2. Stir together garlic, brown sugar and steak seasoning; rub mixture over pork slices.
  3. Cook pork in hot oil in a nonstick skillet over medium heat 2 to 3 minutes per side or until done.
  4. Remove from pan, and keep warm.
  5. Melt butter in skillet; stir in beef broth.
  6. Bring to a boil, reduce heat, and simmer 1 minute, stirring often.
  7. Serve sauce over pork.

Ground Beef Stroganoff Buttery Egg Noodles

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Ground Beef Stroganoff Buttery Egg Noodles
Cuisine Classic
Prep Time 15 minutes
Cook Time 20 minutes
Cuisine Classic
Prep Time 15 minutes
Cook Time 20 minutes
Topping Prep
  1. Cook ground beef, mushrooms, onion and garlic in a nonstick skillet over medium heat, stirring until beef is browned and crumbly.
  2. Stir in flour, salt and pepper. Cook, stirring constantly, 2 minutes.
  3. Stir in broth and Worcestershire sauce; cook, stirring occasionally, 10 minutes or until thickened.
  4. Stir in sour cream; cook 2 minutes. Serve over egg noodles.
Egg Noodles Prep
  1. Cook egg noodles according to package directions; stir in butter.

Crunchy Barbecue Chicken

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Crunchy Barbecue Chicken
Course Main Dish
Cuisine Southwestern
Prep Time 15 minutes
Cook Time 25 minutes
Course Main Dish
Cuisine Southwestern
Prep Time 15 minutes
Cook Time 25 minutes
  1. Preheat oven to 400°F.
  2. Pound chicken to even thickness.
  3. Pour barbecue sauce into a shallow dish.
  4. Combine onions, cheese and pepper in a separate shallow dish.
  5. Dip chicken in barbecue sauce; dredge 1 side of chicken in onion mixture.
  6. Place chicken, crumb sides up, in a greased 9-inch baking dish.
  7. Bake 20 to 25 minutes or until chicken is done.

Taco-Stuffed Shells

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Taco-Stuffed Shells
Course Main Dish
Cuisine Italian, Mexican
Prep Time 15 minutes
Cook Time 45 minutes
Course Main Dish
Cuisine Italian, Mexican
Prep Time 15 minutes
Cook Time 45 minutes
  1. Preheat oven to 350F. Cook pasta shells according to package directions; drain and set aside.
  2. Cook ground beef in a skillet over medium heat, stiffing until beef is browned and crumbly; drain and return to skillet.
  3. Stir in taco seasoning mix and water; bring to a boil, reduce heat, and simmer until thickened.
  4. Stir in cream cheese until melted.
  5. Pour half of enchilada sauce in a lightly greased 8-inch baking dish. Spoon beef mixture into pasta shells; place shells, filled side up, over sauce. Pour remaining sauce over shells; sprinkle with cheese.
  6. Bake 25 to 30 minutes or until hot and bubbly. Top with salad mix, sour cream and tomatoes.
Recipe Notes

Serve with Chips and salsa

Roast Beef, Arugula and Shaved Parmesan on a Baguette


  • 2.75 oz baguette or French bread
  • 2 oz lean roast beef
  • 1//2 cup baby arugula (aka rocket)
  • .25 oz shaved Parmesan
  • fresh cracked pepper


  1. Slice bread in half and layer with roast beef, arugula, shaved Parmesan and fresh cracked pepper.
  2. Add lots of Mayo
  3. cut up cucumbers
  4. find a pickle
  5. devour

Chicken Soup


  • 1 tbsp butter
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1/2 tbsp of minced garlic or about two cloves of garlic
  • 1/2 tsp dried thyme
  • 1 bay leave
  • Salt to taste
  • Fresh ground pepper to taste
  • 4 cups of chicken broth
  • 1 1/2 cups of shredded chicken
  • 1 1/2 cups of cooked brown or white rice or cooked noodles of your choice


  1. Melt butter in pot.
  2. Add carrots, celery, and onion to butter and saute until vegetables are soft.
  3. Add thyme, bay leaf and garlic until fragrant then add chicken broth and salt and pepper.
  4. Simmer for about 15-20 minutes.
  5. Divide into 3 big bowls. Then divide up the chicken and rice or noodles among the bowls.
WW Points Plus Values:

The broth without the chicken and rice or noodles is 3 points plus per bowl.

Add Chicken, rice and noodle points respectively to that.



Apple avocado salad

3 cups fresh greens (we like the spring greens package with spinach in it)
1 apple, cut into cubes
1 medium avocado, cubed
1/2 cup croutons
1/2 cucumber, sliced
1/3 cup salad dressing (creamy or house italian)

Toss the salad dressing into the greens first and then add other ingredients on top.

This just sort of happened when I asked Matt to make a salad to go along with spaghetti last night. It was delicious! We really liked the variety in flavors and textures.

Chicken Parmesan

  • 6 chicken breast halves- skinned and deboned
  • 1 cup bread or cracker crumbs
  • 1/4-1/2 cup Parmesan cheese grated
  • 2 tsp Accent salt (or less)
  • 3/4 tsp paprika
  • 1/2 tsp Seasoned salt

1/2 cup butter or margarine melted

Dip chicken in butter and roll in bread crumb mixture.

Bake at 400 degrees F. for 35 mins.

Nana Grunewald’s Cinnamon Rolls

2 yeast cakes – dissolve in 1/2 cup warm water


  • 1 Tbsp sugar
  • 1 cup lukewarm water
  • 1 cup scalded milk
Add and mix well:
  • 1/2 cup sugar
  • 1 tsp salt
  • 6 Tbsp shortening
  • 7 cups flour
  • 3 eggs beaten
Let rise.
Pat out. Add cinnamon, butter, raisins, nuts, brown sugar.
Bake at 375 degrees F. *No baking time mentioned in recipe.

Grandma Cox’s Dilly Beans

Cook young tender green beans 5-10 mins – until tender to bite. Cool.

For each pint:

  • 1/4 tsp cayenne pepper
  • 1 tsp dill seed
  • 1 clove garlic
  • 1/8 tsp alum or crystal of alum
Bring to boil and pour over beans:
  • 2 cups water
  • 2 cups vinegar
  • 1/4 tsp salt
Makes 3-4 pints.

Butter Tarts


  • 1/4 cup butter or margarine
  • 1/2 cup brown sugar
  • 1/4 tsp nutmeg
  • 1 cup washed currants
  • 1/2 cup light white corn syrup
  • pinch of salt
Mix and pour into shells – small frozen pastry tarts.
Bake 10 mins @ 425 degrees F.

Chocolate Eclairs

Serves 12.

Put in a heavy saucepan and bring to full boil:

  • 1 cup water
  • 1 stick margarine or butter
Remove from heat and add 1 cup flour – stir with spoon until it comes together almost like a ball.
Add 4 eggs all at once and beat with electric beater until smooth.
On an ungreased cookie sheet drop 1/4 cup of batter in elongated shapes (9 to a sheet).
Bake at 400 degrees F for 40 mins.  Should be golden brown, puffed up and very firm. Cool.
In meantime mix and cook up 1 large package of non-instant vanilla pudding and cool in refrigerator.
To assemble eclairs:
Cut the tops off the puffs and fill with pudding and top off with chocolate frosting. Best if served cold.

Orange Rolls

  • 1 package yeast
  • 1/4 cup sugar
  • 1 cup milk warmed
  • 2 eggs beaten slightly
  • 1/4 cup shortening-oil
  • 3-3 1/2 cups flour
  • 1 tsp salt
Let rise twice.
Orange filling:
  • Zest from one orange
  • 1/2 cup white sugar
Bake at 400 degrees F in greased muffin tins.

Sweet and Spicy Chicken Rub

1 Tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 cup brown sugar
5-8 chicken breasts cut in half lengthwise

Toss everything in a ziplock bag and shake/rub the  mixture on the chicken until well coated. If you want to marinate it for awhile before you grill it then add about 1/4 to 1/2 cup of oil to the bag as well.

Chili Bean Soup


1 Tbsp Ghee or unsalted butter
1 Tbsp olive oil
1 Tbsp minced garlic
1 Small onion chopped
1 bay leaf
1/2 tsp salt
1/2 tsp cumin
1 tsp chili powder
1 can Rotel tomatoes
1 can light kidney beans drained
3 cups of water
3 chicken bouillon cubes
a handful or two of kale torn up in bite size pieces or 1-2 cups parboiled green beans
1-2 Tbsp balsamic vinegar to taste


  1. Heat oil and ghee/butter, add garlic and heat for 30 seconds.
  2. Add onion and bay leaf. Cook until onions are softened.
  3. Add everything else and simmer until kale is softened. About 30 minutes.

Mango and Sticky Rice

  • 2 cups sticky rice, soaked overnight in water to cover
  • 2 mangoes

Sauce 1

  • 1 cup coconut cream
  • 1/2 cup sugar
  • pinch of salt

Sauce 2

  • 1 cup coconut cream
  • 1/2 cup sugar

Drain the rice and place in an even layer in a steamer lined with cheesecloth so the rice does not fall through the holes.  Steam the rice on full steam or high heat for 15 minutes.
While the rice is cooking combine the ingredients for Sauce 1.  Remove the rice to a bowl and mix twith Sauce 1 while the rice is still hot.  Set aside.
Peel the mangoes.  Slice in half as close to the seed as possible, then slice each half into 1/2 inch slices.
Put some sticky rice in a bowl with some mangoes on top.
Combine the ingredients for Sauce 2 and either serve it separately or pour over the sticky rice.  Garnish with a sprinklying of toasted sesame seeds and perhaps an orchid or other flower on the side.
Serves 4
(The original recipe has you put the sticky rice on a banana leaf, then in a bowl;  that’s how the Thai’s serve it.)

Note:  If I use coconut milk instead of coconut cream I usually double the sugar or even more.

Carnitas Meal from Cafe Rio

Shredded Pork

  • 4-6 lbs pork loin
  • 1 16 oz jar salsa
  • 1 can coke (optional)
  • 2 cups brown sugar


Put everything in a crock pot and cook on high for 2 hours. Turn to low for about 4-5 hours more. Open it and shred meat and cook on low for a little longer (about 30 minutes).


  • 3 cups water
  • 4 tsp chicken bullion
  • 4 tsp minced garlic
  • 1/2 bunch of finely chopped cilantro
  • 1 can green chilies
  • 3/4 tsp salt
  • 1 Tbsp butter
  • 1/2 chopped onion
  • 2 cups rice


Add everything to a 9×13 inch casserole dish. Cover with tin foil and bake in the oven at 350 F for about 40 minutes or until liquid is all absorbed. Stir it all up before serving.

Creamy Cilantro Dressing

  • 1 buttermilk ranch dry dressing package, prepared according to directions
  • 2 tomatillos, husks removed
  • 1/2 bunch of cilantro
  • 1 clove garlic
  • juice from 1 lime
  • 1 jalepeno, seeds removed (add seeds if you want it hotter)


Blend all ingredients together in a blender or food processor. Store in fridge.

Serve the shredded pork, rice and dressing with or without tortillas.

Bran Muffins


  • 2 cups boiling water
  • 2 cups Kelloggs Bran Buds
  • 1 cup shortening
  • 2 1/2 cups sugar
  • 4 eggs
  • 1 quart (4 cups) buttermilk
  • 5 cups flour
  • 4 tsp baking soda
  • 1 1/2 tsp salt
  • 4 cups Kelloggs All Bran


  1. Mix boiling water and Bran Buds together and set aside to cool a little.
  2. Cream sugar and shortening together.
  3. Add bran mixture to sugar and shortening.
  4. Add eggs one at time to the mixture.
  5. Add buttermilk.
  6. In a separate bowl sift flour, baking soda, and salt together.
  7. Add wet mixture to the flour mixture.
  8. Add All Bran to the mix.
  9. Store in a covered container in refrigerator. Makes approximately 1 gallon of mix. Do NOT stir again, just spoon into greased muffin tins.
  10. Bake at 375 degrees for 15-20 minutes.

NOTE: If you can’t fit all of this in your mixer bowl, pour batter into a larger bowl and mix the last 4 cups of bran in by hand. Also this recipe works best if BOTH kinds of bran are used. This keeps for about 6 weeks in the fridge, and seems to improve with age.

These are the best bran muffins ever!!! Thanks for the recipe Raquel!!!

Pumpkin Cookies


  • 2 cups shortening
  • 2 cups white sugar
  • 2 cups canned pumpkin
  • 2 eggs
  • 2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1 tsp salt
  • 4 cups all-purpose flour
  • 6 Tbsp butter
  • 8 Tbsp milk
  • 2 cups powdered sugar
  • 1 1/2 tsp vanilla extract
  • 1 cup packed brown sugar


  1. Cream shortening, white sugar, and pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, salt and flour. (Instead of using a sifter, I use a pastry cutter to mix the dry ingredients. It saves a lot of time.) Add pumpkin mixture and mix well.
  2. Drop from spoon to cookie sheet. Bake 10-15 minutes at 350 degrees.
  3. To make frosting: Cook butter, milk and brown sugar until dissolved. Cool and add powdered sugar and vanilla. Spread over warm cookies. (The icing is pretty runny therefore I found it hard to spread the frosting easily. So I put the frosting a small plastic baggy and snipped the end and iced them all at once that way. )